Description
 A rich, savory pasta with crispy bacon, earthy mushrooms, and a velvety garlic cream sauce, perfect for weeknight dinners.
Ingredients
- 12 oz pasta (spaghetti, fettuccine, or penne)
- 6 slices bacon, chopped
- 1 tablespoon olive oil (if needed)
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and black pepper, to taste
- Red pepper flakes (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions. Reserve 1 cup of pasta water before draining.
- In a large skillet, cook chopped bacon over medium heat until crispy. Remove bacon and set aside.
- If needed, add olive oil to the skillet and sauté mushrooms until golden, about 5–6 minutes.
- Add minced garlic and cook 1–2 minutes until fragrant, stirring frequently.
- Pour in heavy cream and simmer gently for 3–4 minutes until slightly thickened. Stir in Parmesan cheese until the sauce is smooth.
- Return the bacon to the skillet and mix into the sauce. Adjust consistency with reserved pasta water if needed.
- Add drained pasta to the skillet and toss until coated evenly in the sauce. Season with salt, pepper, and red pepper flakes as desired.
- Serve immediately, garnished with fresh parsley and extra Parmesan cheese.
Notes
 Best served fresh but can be stored in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of cream. Pair with a green salad or garlic bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian