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Creamy Mushroom and Bacon Pasta in deep bowl

Creamy Mushroom & Bacon Fettuccine

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5 from 4 reviews

Creamy Bacon & Mushroom Fettuccine is stress-free to make, uses just a few low-cost ingredients, and can be on the table in 20 minutes. This homemade family favourite is comfort food at its finest.

  • Total Time: 20 mins
  • Yield: 4 1x

Ingredients

Scale
  • 300 g (10½ oz) fettuccine (see note 1, can be substituted with any pasta of choice)
  • 1 tbsp olive oil
  • 200 g (7 oz) bacon, cut into thick strips
  • 1 small red onion, finely diced
  • 400 g (14 oz) mushrooms (sliced white button or Swiss brown mushrooms, or small whole mushrooms)
  • 1 tbsp freshly minced garlic
  • 2 thyme sprigs, plus a few extra leaves to garnish (optional)
  • ½ cup (125 ml) chicken stock
  • 300 ml (10 fl oz) thick (double/heavy) cream
  • ½ tsp salt, or to taste
  • ½ cup (50 g) freshly grated parmesan, to serve
  • Cracked black pepper, to serve

Instructions

  1. Cook the fettuccine as per the packet directions, less 1–2 minutes.
  2. Meanwhile, heat the olive oil in a large, deep frying pan over medium–high heat.
  3. Add the bacon and cook, stirring, for 2–3 minutes until starting to brown.
  4. Add the red onion and cook, stirring, for a further 1–2 minutes before adding the mushrooms.
  5. Cook the mushrooms for 4–5 minutes until browned and golden.
  6. Add the garlic and thyme and cook, stirring, for 30 seconds or until the garlic is fragrant.
  7. Add the chicken stock and scrape up any sticky bits from the base of the pan. Cook for 1–2 minutes or until most of the liquid has absorbed.
  8. Add the cream. Bring to a simmer and cook for 2–3 minutes or until thickened. Season with salt to taste.
  9. Once the pasta is ready, drain and rinse with cold water (this prevents the pasta sticking and stops it cooking any further – it will continue cooking in the sauce).
  10. Discard the thyme sprigs from the sauce. Add the pasta and toss it in the sauce for 1 minute using tongs, until the pasta is just warmed through. Note the fettuccine will absorb some of the sauce and the sauce will thicken as it sits.
  11. Serve with a sprinkling of parmesan, cracked black pepper and extra fresh thyme leaves (if using).

Equipment

Notes

Note 1 – You can use up to 500 g (1 lb 2 oz) of pasta in this recipe without any further modifications.

Make ahead:

Mushrooms – Prepare the mushrooms ahead of time, ready for when you need them, by cleaning them first to remove any debris (use a damp paper towel to wipe the mushrooms clean), then slice the mushrooms (unless using small whole mushrooms). Refrigerate in an airtight container or reusable sandwich bag for up to 3 days.

Leftovers:

Store leftover Creamy Bacon & Mushroom Fettuccine in an airtight container in the fridge for up to 3 days. Reheat in the microwave until just warmed through. As the pasta sits, the cream will be absorbed and it’s likely the fats and liquids in the sauce will separate. As a result, the sauce may be more oil-based – but the taste is equally delicious! This recipe is not suitable to freeze and is best made fresh.

  • Author: Nicole
  • Prep Time: 8 mins
  • Cook Time: 12 mins
  • Category: mains, pasta
  • Method: pan
  • Cuisine: Italian, American, Australian

Find it online: https://simplehomeedit.com/recipe/creamy-mushroom-bacon-fettuccine/