Creamy Mushroom and Bacon Fettuccine

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Creamy Mushroom and Bacon Fettuccine is the ultimate comfort meal after a long day – especially when served with a side of garlic bread! Crispy bacon and golden-fried mushrooms are cooked in a creamy, garlicky sauce – packed with extra flavour thanks to chicken stock, which gives this simple pasta classic added depth and complexity. The dish is finished with finely grated parmesan and a sprinkle of freshly cracked black pepper. I like to use sliced white button mushrooms but you could use Swiss brown or small whole mushrooms.

To make this meal even more nutritious and satisfying, you can add extra vegetables like cherry tomatoes, zucchini (courgette) or leafy greens – sun-dried tomatoes add a particularly delicious tangy flavour burst. I have used fettuccine, but you can swap this for the pasta of your choice. It’s a fulfilling meal on its own, but I like to serve it with a green salad. This gorgeous pasta dish feels indulgent and special, yet is so quick and easy to make and there’s very little washing up. It’s perfect for busy weeknights as it involves minimal prep and only a handful of low-cost ingredients, so you can have it on the table in 20 minutes. Leftovers are just as spectacular the next day.

What can I serve with Creamy Mushroom & Bacon Fettuccine?

The ultimate pairing is some Freezer Friendly Garlic Bread, but with this recipe being super thick, creamy and indulgent, I love serving it with some steamed greens or a leafy green salad with a lemony vinaigrette to cut through the richness of the cream.

What else can I add to the sauce?

You can add up to 4 cups of vegetables of choice to this recipe (including, or in place of, the mushrooms). Try finely diced zucchini (courgette), halved cherry tomatoes, finely chopped sun-dried tomatoes, finely sliced capsicum (bell pepper), finely sliced asparagus or small broccoli florets. Add any of these vegetables once the mushrooms are cooked, then cook, stirring, for 2 minutes or until the vegetables are just tender. You can also add frozen peas or shredded baby spinach in the last 2 minutes of cooking.

Watch how to make Creamy Mushroom & Bacon Fettuccine

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Creamy Mushroom and Bacon Fettuccine

Author: Nicole

4.9 from 9 votes

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Creamy Bacon and Mushroom Fettuccine is stress-free to make, uses just a few low-cost ingredients, and can be on the table in 20 minutes. This homemade family favourite is comfort food at its finest.

Prep 8 minutes mins

Cook 12 minutes mins

Total 20 minutes mins

Servings: 4

Ingredients

1x2x3x

• ▢ 300 g 10½ oz fettuccine (see note 1, can be substituted with any pasta of choice)
• ▢ 1 tbsp olive oil
• ▢ 200 g 7 oz bacon, cut into thick strips
• ▢ 1 small red onion finely diced
• ▢ 400 g 14 oz mushrooms (sliced white button or Swiss brown mushrooms, or small whole mushrooms)
• ▢ 1 tbsp freshly minced garlic
• ▢ 2 thyme sprigs plus a few extra leaves to garnish (optional)
• ▢ ½ cup 125 ml chicken stock
• ▢ 300 ml 10 fl oz thickened (heavy) cream
• ▢ ½ cup 50 g freshly grated parmesan, plus extra to serve
• ▢ ½ tsp sea salt flakes or to taste
• ▢ Freshly cracked black pepper to serve

Instructions

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• Cook the pasta – Cook the fettuccine as per the packet directions, less 1–2 minutes.
• Cook the bacon – Meanwhile, heat the olive oil in a large, deep frying pan over medium–high heat.
• Add the bacon and cook, stirring, for 2–3 minutes until starting to brown.
• Add the onion and mushrooms – Add the red onion and cook, stirring, for a further 1–2 minutes before adding the mushrooms. Cook the mushrooms for 4–5 minutes until browned and golden.
• Add the remaining sauce ingredients – Add the garlic and thyme and cook, stirring, for 30 seconds or until the garlic is fragrant.
• Add the chicken stock and scrape up any sticky bits from the base of the pan. Cook for 1–2 minutes or until most of the liquid has absorbed.
• Add the cream and parmesan. Bring to a simmer and cook for 2–3 minutes or until thickened. Season with salt to taste.
• Once the pasta is ready, drain and rinse with cold water (this prevents the pasta sticking and stops it cooking any further – it will continue cooking in the sauce).
• Mix the pasta and sauce – Discard the thyme sprigs from the sauce. Add the pasta and toss it in the sauce for 1 minute using tongs, until the pasta is just warmed through. Note the fettuccine will absorb some of the sauce and the sauce will thicken as it sits.
• Serve – Serve with a sprinkling of parmesan, cracked black pepper and extra fresh thyme leaves (if using).

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe notes

Note 1 – You can use up to 500 g (1 lb) of pasta in this recipe without any further modifications.

MAKE AHEAD

Mushrooms – Prepare the mushrooms ahead of time, ready for when you need them, by cleaning them first to remove any debris (use a damp paper towel to wipe the mushrooms clean), then slice the mushrooms (unless using small whole mushrooms). Refrigerate in an airtight container or reusable sandwich bag for up to 3 days.

LEFTOVERS

Store leftover Creamy Bacon and Mushroom Fettuccine in an airtight container in the fridge for up to 3 days. Reheat in the microwave until just warmed through. As the pasta sits, the cream will be absorbed and it’s likely the fats and liquids in the sauce will separate. As a result, the sauce may be more oil-based – but the taste is equally delicious! This recipe is not suitable to freeze and is best made fresh.

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Course mains, pasta

Cuisine American, Australian, Italian