Penne with Bacon and Mushrooms
Indulge in the comforting flavors of Penne with Bacon and Mushrooms, a quick and satisfying pasta dish that combines creamy decadence and savory perfection. This recipe features tender penne tossed in a rich garlic-infused cream sauce, studded with crispy bacon and golden sautéed button mushrooms. Grated Parmesan melts into the sauce for a touch of nutty richness, while fresh parsley adds vibrant color and a hint of freshness. Ready in just 30 minutes, this dish is perfect for busy weeknights or casual gatherings with family and friends. Serve piping hot with an extra sprinkle of cheese for a restaurant-worthy experience at home.
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Recipe Information
Ingredients
- 400 grams penne pasta
- 200 grams bacon
- 250 grams button mushrooms
- 200 milliliters heavy cream
- 2 pieces garlic cloves
- 2 tablespoons olive oil
- 50 grams grated Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon unsalted butter
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain the pasta, reserve 1/2 cup of pasta water, and set aside.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Slice the bacon into small strips and add it to the skillet. Cook for 5-6 minutes or until crispy. Use a slotted spoon to remove the bacon and set it aside on a plate lined with paper towels.
Thinly slice the mushrooms and add them to the same skillet with a tablespoon of unsalted butter. Cook for 5 minutes, stirring occasionally, until the mushrooms are golden and tender.
Finely mince the garlic cloves and add them to the skillet with the mushrooms. Sauté for 1 minute, or until fragrant.
Reduce the heat to low and pour in the heavy cream. Stir gently to combine and bring to a low simmer.
Add the cooked bacon back to the skillet, followed by the grated Parmesan cheese. Stir until the cheese has melted and the sauce is smooth. Season with salt and black pepper to taste.
Add the drained pasta to the skillet and toss until the pasta is evenly coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water and stir to loosen it.
Sprinkle the dish with fresh parsley and serve immediately. Optionally, garnish with additional Parmesan cheese.
Nutrition Facts
Calories |
3654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.8 g | 256% | |
| Saturated Fat | 85.5 g | 428% | |
| Polyunsaturated Fat | 14.9 g | ||
| Cholesterol | 479 mg | 160% | |
| Sodium | 6662 mg | 290% | |
| Total Carbohydrate | 307.7 g | 112% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 5.1 g | ||
| Protein | 146.5 g | 293% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 615 mg | 47% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 2706 mg | 58% | |
*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.
