Creamy Mostaccioli with Bacon and Mushrooms
Indulge in the ultimate comfort food with this Creamy Mostaccioli with Bacon and Mushrooms recipe, the perfect marriage of hearty pasta, crispy bacon, and earthy mushrooms. This easy-to-make dish features tender mostaccioli coated in a rich, velvety sauce made with heavy cream, chicken broth, and a generous helping of Parmesan cheese. Sautéed mushrooms and fragrant garlic add depth, while crispy bacon crumbles bring irresistible texture and smoky flavor. Finished with a sprinkle of fresh parsley, this one-pan wonder is quick enough for weeknights yet indulgent enough to impress at dinner parties. Serve it piping hot with a side of garlic bread for a restaurant-quality meal at home.
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Recipe Information
Ingredients
- 12 oz mostaccioli pasta
- 8 slices bacon
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 8 oz white button or cremini mushrooms
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- 0.5 tsp salt
- 0.5 tsp black pepper
Instructions
Cook the mostaccioli pasta according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
While the pasta cooks, heat a large skillet over medium heat and cook the bacon until crispy, flipping as needed. Remove the bacon from the skillet and place it on a paper towel-lined plate. Once cooled, chop the bacon into small pieces. Reserve about 1 tablespoon of the bacon drippings in the skillet.
In the same skillet, add the olive oil and butter to the bacon drippings over medium heat. Once melted, add the mushrooms and sauté for 5-7 minutes, stirring occasionally, until they are browned and softened.
Add the minced garlic to the mushrooms and sauté for an additional 1-2 minutes, until fragrant. Be careful not to burn the garlic.
Pour the heavy cream and chicken broth into the skillet with the mushrooms, stirring to combine. Bring the mixture to a gentle simmer.
Add the Parmesan cheese, salt, and black pepper to the sauce. Stir until the cheese is melted and the sauce is creamy and slightly thickened.
Add the cooked mostaccioli pasta and chopped bacon to the skillet with the sauce. Toss everything together to coat the pasta evenly. If the sauce is too thick, add a bit of the reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached.
Sprinkle with fresh parsley and serve immediately, garnished with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
1961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.2 g | 230% | |
| Saturated Fat | 90.3 g | 451% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 445 mg | 148% | |
| Sodium | 4271 mg | 186% | |
| Total Carbohydrate | 13.7 g | 5% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 5.2 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 957 mg | 74% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1372 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
