One-pot Creamy Bacon and Mushroom Pasta

As a home cook, there’s nothing quite as wonderful as a one-pot meal—that is, except for a one-pot pasta meal! My One-pot Creamy Bacon and Mushroom Pasta recipe is made for cozy family meals and hectic weeknight dinners. It’s a savoury meal that needs minimal preparation, minimal cook time, and best of all—minimal clean-up. Of course, mushroom pasta is a classic, but this pasta dish is elevated with a creamy sauce that coats the spaghetti and crispy bacon bits. This quick, easy, and affordable meal is a great way to feed your family or an excellent option to serve at dinner parties. This is delicious on its own, but if you’d like to add some veggies, a green salad would go perfectly.

Can you substitute the pasta in One-pot Creamy Bacon and Mushroom Pasta?

Yes, use any pasta that takes 8-12 minutes to cook according to the packet instructions. Spaghetti, linguine, fettuccine, elbows or bow ties are all suitable options.

Can you make One-pot Creamy Bacon and Mushroom Pasta ahead of time?

One-pot Creamy Bacon and Mushroom Pasta is best made fresh and served immediately. Otherwise, see the reheating instructions below.

Is One-pot Creamy Bacon and Mushroom Pasta suitable for leftovers?

Yes, refrigerate leftovers for up to 3 days. Reheat in the microwave. Add 1-2 tbsp of water as needed to loosen the sauce. Not suitable to freeze.

One-pot Creamy Bacon and Mushroom Pasta

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4.8 from 4 reviews

• Total Time: 30 mins
• Yield: 4 1x

Ingredients

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• 1 tbsp olive oil
• 200 g (7 oz) bacon, roughly diced
• 500 g (1 lb) mushrooms, sliced
• 1 tsp garlic, minced
• 3 cups (710 ml) chicken stock (at room temperature)
• 1 cup (240 ml) thickened/heavy cream
• 1/2 tsp pepper
• 250 g (8 oz) spaghetti (see note 1 for pasta options)
• ½ cup (120 ml) boiling water (directly from the kettle)
• 1 spring onion/scallion, finely sliced
• 1 cup (3 oz) Parmesan, freshly grated

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Instructions

1. Heat the olive oil in a large, heavy-based skillet on high heat.
2. Add the bacon and cook, stirring for 2 minutes.
3. Add the mushrooms and cook, stirring for 5 minutes or until softened and slightly golden.
4. Add the garlic and cook for 30 seconds, until fragrant.
5. Add the chicken stock, thickened cream, pepper and the pasta. Scatter the pasta in the pan and push it down with the back of your spoon so that it is submerged under the liquid.
6. Reduce the heat to medium-low (to a gentle simmer, so that the liquid is gently bubbling; if it is not hot enough and bubbling, the liquid will not absorb). Cook for 10 minutes, stirring regularly to stop the pasta sticking to the base of the pan.
7. At the end of the 10 minutes, add 1/2 cup boiling water (from the kettle) and stir for 1 minute to help loosen the sauce to your desired consistency.
8. Turn the heat off. Stir through the spring onion and Parmesan cheese and serve.

Notes

Note 1 – Use any pasta that takes 8-12 minutes to cook according to the packet instructions. Spaghetti, linguine, fettuccine, elbows or bow ties are all suitable options.

MAKE AHEAD

Best made fresh and served immediately. Otherwise, see the reheating instructions below. 

LEFTOVERS

Refrigerate for up to 3 days. Reheat in the microwave. Add 1-2 tbsp of water as needed to loosen the sauce. Not suitable to freeze. 

• Author: Nicole
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: pasta, one pot pasta, one pot meal
• Method: pan