One Pot Creamy Bacon and Mushroom Pasta

creamy mushroom and bacon pasta
When I say one pot, I mean one pot! RAW spaghetti is added directly into the creamy, bacon and mushroom sauce. The result is perfectly cooked al dente pasta and a thick, luxurious sauce.
  • 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
  1. Heat the olive oil in a large, heavy based skillet on high heat.
  2. Add the bacon. Cook, stirring for 2 minutes.
  3. Add the mushrooms. Cook, stirring occasionally for 5 minutes or until softened and slightly golden.
  4. Add the garlic, cook for 30 seconds until fragrant.
  5. 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.
  6. Reduce the heat to medium (to a gentle simmer). Cook for 10 minutes, stirring the pasta every 2-3 minutes.
  7. 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.
  8. Turn the heat off, stir through the spring onion and parmesan cheese. Serve.

Note 1You 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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Nicole Simple Home Edit Bio

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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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