Creamy Mushroom and Bacon Pasta
A rich and comforting pasta made with tender mushrooms, crispy bacon, and a delicious cream sauce. Easy enough for a weeknight, cozy enough for the weekend—this dish comes together quickly and delivers big, satisfying flavour in every bite.
Equipment
- 1 large, deep frying pan or dutch oven
- 1 pasta pot
- 1 pairing knife
- 1 wooden spoon
Ingredients
- ½ pound penne or fusilli pasta 225 grams
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 4 strips bacon, sliced thin cross wise
- ½ pound button or cremini mushrooms, sliced thin
- ½ cup sour cream
- ¼ cup fresh grated or shaved parmesan cheese
- ¼ cup half and half cream or milk
- salt and pepper to taste
Instructions
- Prepare pasta according to package directions. While pasta is cooking, heat oil over medium heat in a large, deep frying pan or dutch oven. Add onion and bacon; cook and stir until until onions are softened and bacon is browning. Add mushrooms; cook and stir until soft.
- Add sour cream, parmesan cheese and cream; stir until cheese is melted and sauce is creamy. Add cooked pasta and toss to coat thoroughly with sauce. Season with salt and pepper.
Notes
Garnish with additional parmesan cheese.
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, thin sauce with a bit of cream or milk, stir and reheat in microwave, or reheat on stove top, stirring constantly.
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https://www.redcottagechronicles.com/recipe/creamy-mushroom-bacon-pasta/