One Pot Creamy Bacon and Mushroom Pasta
- 1 tbsp olive oil
- 200g bacon, roughly diced
- 500g mushrooms, sliced
- 1 tsp garlic, minced
- 3 cups chicken stock (at room temperature)
- 1 cup pure cream (or thickened cream)
- 1/2 tsp pepper
- 300g spaghetti (see note 1)
- 1/2 cup boiling water (directly from the kettle)
- 1 spring onion, sliced
- 1 cup parmesan, finely grated
- Heat the olive oil in a large, heavy based skillet on high heat.
- Add the bacon. Cook, stirring for 2 minutes.
- Add the mushrooms. Cook, stirring occasionally for 5 minutes or until softened and slightly golden.
- Add the garlic, cook for 30 seconds until fragrant.
- Add the chicken stock, pure cream (or thickened cream if using) and the spaghetti. Scatter the spaghetti in the pan and push it down with the back of a wooden spoon so that it is submerged under the liquid.
- Reduce the heat to medium (to a gentle simmer). Cook for 10 minutes, stirring the pasta every 2-3 minutes.
- At the end of the 10 minutes, the pasta will be slightly undercooked which is okay (the residual heat will cook it through), add 1/2 cup boiling water (from the kettle) and stir for 1 minute to help loosen the sauce.
- Turn the heat off, stir through the spring onion and parmesan cheese. Serve.
Note 1 – You can use any pasta that takes between 10-12 minutes to cook. Spaghetti, linguine or fettuccine are all options that work with this recipe.
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I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created Simple Home Edit to inspire others to buy with intention, eat well with simple ingredients, own less and live more.
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