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A close-up shot of creamy fettuccine pasta with crispy bacon and sautéed mushrooms in a white bowl.
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Creamy Bacon Mushroom Pasta

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 680kcal

Ingredients

  • 400 g fettuccine pasta
  • 150 g bacon , diced
  • 250 g cremini mushrooms, sliced
  • 2 cloves garlic , minced
  • 250 ml heavy cream
  • 50 g parmesan cheese, freshly grated
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons fresh parsley, chopped

Instructions

  • Boil a large pot of salted water and cook fettuccine according to package directions until al dente.
  • In a large skillet, heat olive oil over medium-high heat and cook diced bacon until crispy.
  • Add sliced mushrooms to the skillet and sauté for 5-7 minutes until browned and softened.
  • Add minced garlic and cook for 60 seconds until fragrant.
  • Reduce heat to medium-low and stir in heavy cream, simmering for 3-4 minutes until the sauce reduces slightly.
  • Whisk in the grated parmesan cheese until melted and incorporated into the sauce.
  • Drain the pasta and add it directly to the skillet with the sauce.
  • Season with salt and black pepper, then toss to coat thoroughly.
  • Garnish with chopped parsley before serving.