Creamy Garlic Mushroom and Bacon Pasta
Savory, rich, and ready in under 30 minutes!
Ingredients
For the Pasta & Sauce:
12 oz pasta (spaghetti, fettuccine, or penne)
6 slices bacon, chopped
1 tbsp olive oil (only if needed)
8 oz mushrooms, sliced (button, cremini, or portobello)
4 cloves garlic, minced
1 cup heavy cream
½ cup Parmesan cheese, grated
Salt & black pepper, to taste
Chopped fresh parsley (for garnish)
Optional: pinch of red pepper flakes for a kick 
Instructions
Cook the pasta:
Boil the pasta in salted water according to package instructions. Drain and set aside.
Cook the bacon:
In a large skillet over medium heat, cook chopped bacon until crispy. Remove and set aside on a paper towel-lined plate. Drain excess fat, leaving about 1 tablespoon in the pan (or add olive oil if needed).
Sauté mushrooms & garlic:
In the same skillet, add sliced mushrooms. Cook for 5–7 minutes until browned and tender. Add minced garlic and cook for another 1–2 minutes until fragrant.
Make it creamy:
Pour in the heavy cream, stirring to combine. Bring to a simmer, then mix in grated Parmesan until melted and sauce thickens slightly.
Combine it all:
Add the cooked pasta and crispy bacon to the sauce. Toss until well-coated. Season with salt, pepper, and optional red pepper flakes.
Serve it up:
Garnish with fresh parsley and more Parmesan if you like. Serve hot and enjoy every creamy, savory bite!
Tips:
Use turkey bacon or omit bacon for a vegetarian twist.
Add a handful of baby spinach or peas for a pop of color and nutrients!
Try using linguine or tagliatelle for a restaurant-style experience!