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Creamy Mushroom and Bacon Pasta

Updated: Apr 22

A delicious dish during cooler fall evenings, this creamy pasta with mushrooms and bacon is a tasty dinner any night of the week. A great combination that feels warming and hearty, the peas add a nice balance to all of the rich elements of this meal. You'll be coming back for bite after bite of this tasty recipe.

Creamy Mushroom and Bacon Pasta
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Makes 6 servings

Preparation Time: 15 minutes

Cook Time: 25 minutes


*1 pound of fettuccini or linguine

*8 slices of bacon, diced

*1 pound of mixed mushrooms (shiitake, crimini, or oyster) Cut into bite sized pieces

*2 cup of green peas

*4 cloves of garlic, finely diced

*1/3 cup chicken broth

*1/2 cup pasta water

*1 lemon, zested and juiced

*3/4 cup heavy cream

*2 tablespoons flour

*1/2 cup of Parmesan


*Boil water and cook pasta al dente according to it's package instructions.

*Heat a pan to medium and cook the bacon until crispy, around 5 minutes. Once finished, transfer to a paper towel lined plate. Leave bacon grease in the pan.

*Immediately add the mushrooms to the pan and let them cook undisturbed for 3 minutes. Then stir occasionally for 2 minutes until the water is evaporated.

*Stir in the frozen peas and cook for 1 minute.

*Stir in the garlic and cook for 30 seconds.

*Add bacon back into the pan.

*Sprinkle flour over the mixture and stir for 1 minute.

*Gradually stir in chicken broth, 1/2 cup of pasta water, lemon juice, lemon zest, and then heavy cream. Bring mixture to a boil and then reduce to a simmer.

*Simmer for around 5 minutes until the sauce has thickened.

*Add a crack of black pepper and a bit of Parmesan over the top to serve. Enjoy!


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