Penne with Bacon Spinach Mushrooms
Creamy and indulgent, Penne with Bacon Spinach Mushrooms is a quick and satisfying pasta dish that’s loaded with flavor and perfect for weeknight dinners. Featuring al dente penne coated in a velvety Parmesan cream sauce, this recipe brings together the smoky crispiness of bacon, earthy sautéed mushrooms, and tender baby spinach for a deliciously balanced combination. A touch of garlic and optional red chili flakes add depth and subtle heat, while fresh parsley provides a burst of brightness. Ready in just 35 minutes, this one-pan wonder is ideal for busy schedules yet elegant enough to impress dinner guests. Serve this comforting pasta with a side of crusty bread and enjoy a restaurant-quality meal at home! Perfect for fans of creamy pastas, bacon lovers, and easy comfort food recipes.
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Recipe Information
Ingredients
- 400 grams penne pasta
- 200 grams bacon
- 2 tablespoons olive oil
- 200 grams white or cremini mushrooms, sliced
- 150 grams baby spinach
- 2 pieces garlic cloves, minced
- 150 milliliters heavy cream
- 50 grams grated Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon red chili flakes (optional)
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining. Set the pasta aside.
While the pasta cooks, heat a skillet over medium heat and add the bacon. Cook until crispy, about 7-10 minutes, then transfer the bacon to a plate lined with paper towels to drain. Chop the bacon into bite-sized pieces.
In the same skillet, discard excess bacon grease, leaving about 1 tablespoon. Add 1 tablespoon of olive oil to the remaining grease.
Add the sliced mushrooms to the skillet and sauté for about 5-7 minutes until golden and tender. Remove the mushrooms from the skillet and set aside.
Add the remaining tablespoon of olive oil to the skillet, followed by the minced garlic. Sauté the garlic for 1 minute until fragrant, being careful not to burn it.
Stir in the heavy cream, followed by grated Parmesan cheese. Let the sauce simmer gently over low heat until it thickens slightly, about 3 minutes.
Add the cooked pasta, mushrooms, bacon pieces, and baby spinach to the skillet. Toss everything together to coat the pasta evenly with the sauce. If the mixture seems dry, add splashes of the reserved pasta water until the desired consistency is achieved.
Season with salt, black pepper, and red chili flakes (if using). Stir to combine.
Serve immediately, garnished with chopped parsley and extra Parmesan cheese, if desired.
Nutrition Facts
Calories |
3409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.0 g | 219% | |
| Saturated Fat | 68.4 g | 342% | |
| Polyunsaturated Fat | 14.9 g | ||
| Cholesterol | 398 mg | 133% | |
| Sodium | 6751 mg | 294% | |
| Total Carbohydrate | 311.2 g | 113% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 4.0 g | ||
| Protein | 148.2 g | 296% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 738 mg | 57% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 2486 mg | 53% | |
*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.
