There’s something magical about the smell of bacon sizzling on the stove. My grandma used to say, “A good meal brings hearts together,” and this pasta always did. This creamy, comforting dish was our Sunday favorite, and now it can be yours too. Try it for dinner and share the joy with someone you love.
250g pasta (penne or fettuccine)
200g bacon, chopped
1 tbsp olive oil
250g mushrooms, sliced
2 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan
Salt and black pepper to taste
Fresh parsley (optional for garnish)
Cook pasta in salted water according to package instructions. Drain and set aside.
In a large skillet, heat olive oil. Add bacon and cook until crispy. Remove and set aside.
In the same pan, sauté mushrooms until browned. Add garlic and cook for 1 minute.
Pour in cream, stir well, then add Parmesan. Let it simmer gently until sauce thickens.
Add bacon back to the pan. Mix in the cooked pasta.
Season with salt and pepper. Garnish with parsley if desired.
Use Fresh Mushrooms – White or cremini mushrooms bring out the best flavor. Don’t overcrowd the pan; let them brown nicely for extra taste.
Don’t Overcook the Bacon – Cook until just crispy. It will keep cooking a bit when added back into the hot sauce.
Save Some Pasta Water – Before draining the pasta, save a cup of the water. Add a splash to your sauce if it gets too thick.
Low-Salt Option – Bacon and Parmesan are salty, so taste your sauce before adding extra salt.
Make It Fancy – Add a splash of white wine after the mushrooms for a deeper flavor.
Cream Substitute – For a lighter option, use half-and-half or evaporated milk instead of heavy cream.
Go Green – Stir in fresh spinach or chopped parsley at the end for color and extra nutrition.