Creamy Mushroom and Bacon Pasta

Pasta dinner recipes don't come much easier than this 25-minute meal. The rich and creamy pasta sauce comes together in the skillet as the mushrooms get nice and tender.

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Reviews (0)

4.0 by 7 people

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  • Makes: 4 servings
  • Makes: 7 cups
  • Total Time: 25 mins

Creamy Mushroom and Bacon Pasta

Directions

  1. In a 12-inch skillet cook bacon over medium heat until brown and crisp. Transfer to a paper towel-lined plate, reserving drippings. Add mushrooms, garlic, salt, and black pepper to skillet. Cook and stir 8 to 10 minutes or until mushrooms are tender and browned, stirring occasionally. Meanwhile, cook pasta according to package directions. Drain.
  2. Add cream and broth to skillet with mushrooms. Cook 1 to 2 minutes or until bubbly and slightly thickened. Crumble bacon; add to skillet. Stir in pasta, vinegar, and chives; heat through.

From the Test Kitchen

Creminis (sometimes called baby bellas) are portobellos that haven't matured. They are slightly firmer and fuller in flavor than button mushrooms. Substitute a mix of wild mushrooms for even more earthy flavor.

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Nutrition Facts (Creamy Mushroom and Bacon Pasta)

  • Per serving:
  • 592 kcal ,
  • 28 g fat
  • (12 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 9 g monounsaturated fat ),
  • 59 mg chol. ,
  • 474 mg sodium ,
  • 69 g carb. ,
  • 4 g fiber ,
  • 7 g sugar ,
  • 20 g pro.
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Reviews (5)

7 Ratings
38 Days Ago
4.0
This is a favorite in our house. We like a little more sauce and a little less pasta. My husband requests this dish frequently. It makes good leftovers too.
52 Days Ago
4.0
I liked this, but I think because I used white wine instead of white wine vinegar. Kids enjoyed it too. Much better than the current rating gives it credit for.
54 Days Ago
5.0
A great way to enjoy all the best of a creamy pasta with mushrooms and bacon. Shallots were a good add and i subbed parsley for the chives the second time i made it. Delish! Bonus: super easy recipe to remember and repeat.
dlfrnmsngmail 63 Days Ago
It was quite good, but I would reduce the amount of red wine vinegar the next time as I found it to be too prominent. When eaten cold the bacon flavor really came forward.
nightowl90001 85 Days Ago
Great basic recipe but I felt that it needed more OOMPH such as more bacon and seasoning. I added Italian sausage and onions to mine as well as substituted white wine instead of the vinegar. I would make the chicken bouillon stronger next time and perhaps throw in a LITTLE parm or romano. I would also try to thicken it with cornstarch or flour. It's a WINNER, though.

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