Creamy Mushroom and Bacon Spaghetti – A Comforting Twist on Classic Pasta
There’s something magical about bacon and mushrooms together—especially when they’re swimming in a rich, creamy sauce and twirled around perfectly cooked spaghetti. This recipe came from a cozy Sunday dinner idea and instantly became a repeat request from everyone at the table!
Ingredients
- 12 oz spaghetti
- 6 slices bacon, chopped
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced (cremini or button)
- 1 tsp dried thyme or Italian seasoning
- ½ cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook spaghetti in salted water according to package directions. Reserve ½ cup pasta water, then drain and set aside.
- In a large skillet, cook chopped bacon over medium heat until crispy. Remove and set aside, leaving about 1 tbsp bacon grease in the pan.
- Add olive oil and onions to the pan and cook until softened. Stir in garlic and mushrooms, sautéing until the mushrooms are golden brown and tender.
- Sprinkle in thyme, then pour in the chicken broth. Let it simmer for 2–3 minutes until slightly reduced.
- Add heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and smooth. Season with salt and pepper.
- Toss in the cooked spaghetti and add a splash of reserved pasta water if needed to loosen the sauce. Stir in the crispy bacon.
- Garnish with parsley and more Parmesan before serving.
Nutrition Table (Per Serving)
| Calories | 580 kcal |
| Protein | 21 g |
| Carbohydrates | 45 g |
| Fat | 35 g |
| Sodium | 560 mg |
Printable Summary
| Creamy Mushroom and Bacon Spaghetti | |
|---|---|
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Servings | 4 |
FAQs
Q: Can I use milk instead of cream?
You can, but the sauce will be thinner. For best results, stick to cream or use half-and-half.
Q: What’s the best pasta alternative for this?
Fettuccine, linguine, or even penne work great with the creamy sauce.
Q: Can I make this vegetarian?
Yes—just skip the bacon and use veggie broth. Add extra mushrooms or spinach for flavor.
Q: How long do leftovers last?
Up to 3 days in the fridge. Reheat gently with a splash of milk or broth.
This dish brings restaurant-quality flavor to your home kitchen—and trust me, once you make it, you’ll crave it weekly!
