Classic Mushroom Bacon Cream Pasta

A foolproof, delicious traditional cream pasta made in just 10 minutes with savory bacon, earthy white mushrooms, and a rich, velvety heavy cream sauce.

Ingredients

• 200 g spaghetti pasta
• 100 g bacon
• 100 g white mushrooms
• 2 cloves minced garlic
• 150 ml heavy cream
• 30 ml white wine
• 1 tbsp olive oil
• to taste salt
• to taste black pepper
• optional parsley flakes

Instructions

1. 1Slice the bacon

   

   Take the bacon strips and cut them into smaller, bite-sized segments on a wooden cutting board to prepare them for the pan.

   Tip: Cut the bacon into uniform sizes so they render their fat evenly during cooking.
2. 2Fry the bacon

   

   Pour olive oil into a pan, add the sliced bacon, and stir-fry over medium heat until the fat renders out and the bacon becomes fragrant.

   Tip: Start with a cold or medium-hot pan so the bacon fat renders slowly without burning.
3. 3Add mushrooms and seasonings

   

   Add the sliced white mushrooms, black pepper, and salt directly into the pan with the bacon, then stir-fry until the mushrooms are cooked.

   Tip: Seasoning the mushrooms early helps them release their natural moisture and absorb the bacon flavor.
4. 4Add minced garlic

   

   Once the mushrooms are cooked, add minced garlic into the pan and continue stir-frying until fragrant.

   Tip: Add garlic towards the end of the mushroom cooking time to prevent it from burning and turning bitter.
5. 5Boil the pasta

   

   In a separate pot, bring water to a boil, add salt, and cook the spaghetti noodles until al dente.

   Tip: Always salt the boiling water generously to season the pasta from the inside out.
6. 6Add white wine and heavy cream

   

   Pour white wine and heavy cream directly into the pan with the sautéed mushrooms and bacon. Bring the mixture to a gentle boil to meld the rich flavors together into a creamy sauce base.

   Tip: Simmer gently after pouring the cream to prevent it from separating or curdling.
7. 7Add cooked pasta to the sauce

   

   Transfer the freshly cooked spaghetti directly from the boiling water into the simmering cream sauce in the pan. This allows the hot pasta to absorb the rich flavors of the sauce immediately.

   Tip: Add the pasta straight from the pot while its still hot so it binds better with the cream sauce.
8. 8Toss and coat the pasta

   

   Use chopsticks or tongs to thoroughly stir and toss the spaghetti together with the creamy sauce, ensuring every strand is evenly coated. Sprinkle with black pepper and parsley flakes before serving.

   Tip: Toss continuously over low heat for a minute so the sauce thickens and tightly clings to the noodles.

Storage & Reheating

Burn It Off

Frequently Asked Questions