Bacon and Mushroom Pasta

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Bacon and Mushroom Pasta

This Bacon and Mushroom Pasta recipe is flavor-packed with crispy salty bacon, earthy mushrooms, aromatics, and coated in a creamy-tangy sauce. On the table in just 25 minutes!

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: American

Keyword: bacon and mushroom pastsa, bacon mushroom pasta, pasta with mushrooms and bacon

Servings: people (1 & 3/4 cup each)

Ingredients

12 ounces dry orecchiette pasta
6 slices thick cut bacon , diced
1/2 cup diced onion
16 ounces cremini mushrooms , cleaned, ends trimmed, quartered
3 cloves garlic , minced
1/4 teaspoon coarse salt
1/4 teaspoon black pepper
Pinch of red pepper flakes
1/2 cup heavy cream
1/2 cup low sodium chicken broth
2 tablespoons apple cider vinegar (or red wine vinegar)
2 scallions , finely diced
Freshly grated Parmesan , for serving

Instructions

Cook the pasta al dente according to package directions. Drain, reserving a 1/4 cup of the cooking liquid. Drizzle with a bit of olive oil and toss to prevent sticking.
In the meantime, in a large nonstick skillet, cook bacon until crispy. With a slotted spoon, transfer to a paper-towel lined plate.
To the drippings, add the mushrooms. Sauté for 5 to 6 minutes until starting to brown, stirring occasionally. Add in the onion and continue cooking for 3 minutes until softened and the mushrooms are tender. Add the garlic and cook until fragrant, about 20 seconds. Season with the salt, black pepper, and red pepper flakes.
Pour the heavy cream and chicken broth into the skillet with the mushrooms. Cook for 1 to 2 minutes until slightly thickened.
Stir in the vinegar, diced scallions, cooked pasta, and crispy bacon (reserving some bacon and scallions for serving.) Add in the reserve pasta water, only if necessary for a nice creamy sauce.
Portion into bowls, sprinkle with a touch of Parmesan and garnish with a bit of the reserved bacon and scallions.

Nutrition