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Creamy Bacon Mushroom Pasta

Creamy bacon mushroom pasta with al dente rigatoni or penne and a garlicky parmesan cream sauce. Crispy bacon and deeply golden cremini mushrooms simmer together for a glossy, clinging sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 12 oz rigatoni or penne
  • 0.5 cup pasta water Reserved before draining
Pasta sauce
  • 6 slice bacon, chopped
  • 8 oz cremini mushrooms, sliced
  • 3 clove garlic, minced
  • 2 tbsp unsalted butter
  • 1 cup chicken broth
  • 0.75 cup heavy cream
  • 0.75 cup parmesan cheese, freshly grated
  • 0.25 tsp red pepper flakes, optional Optional
Finishing
  • 2 tbsp fresh parsley, chopped
  • 0.25 salt and black pepper, to taste To taste

Equipment

  • 1 sheet pan

Method
 

Cook the pasta
  1. Bring a large pot of salted water to a boil and cook the rigatoni or penne until al dente. Reserve 1/2 cup pasta water, then drain.
Brown bacon and mushrooms
  1. In a large skillet over medium heat, cook the bacon until crispy, about 6–8 minutes. Transfer to a plate, leaving the drippings in the pan.
  2. Add the cremini mushrooms to the skillet and cook in the bacon fat for 5–6 minutes until deeply golden.
  3. Stir in the garlic and butter and cook for 30 seconds until fragrant.
Make the parmesan cream sauce
  1. Pour in the chicken broth and simmer for 2 minutes, scraping up any browned bits.
  2. Lower the heat and stir in the heavy cream. Simmer for 2–3 minutes until slightly thickened.
  3. Add the parmesan cheese a handful at a time, stirring until melted and glossy. Add red pepper flakes if using.
Toss and serve
  1. Toss in the cooked pasta and most of the crispy bacon, adding splashes of reserved pasta water until the sauce clings to every piece.
  2. Season with salt and black pepper, top with the remaining crispy bacon and fresh parsley, and serve hot.

Notes

For the creamiest sauce, keep the heat low when adding the heavy cream and parmesan so it stays smooth and glossy. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently with a splash of chicken broth or reserved pasta water to loosen the sauce. Freezing is not recommended because the cream can separate when thawed. For a lighter option, swap heavy cream with half-and-half and use slightly less parmesan to reduce richness while keeping the flavor.