Quick and Creamy Boscaiola Pasta Bacon and Mushroom
Indulge in the irresistible flavors of Quick and Creamy Boscaiola Pasta with Bacon and Mushroom—a 25-minute comfort dish that feels like a cozy Italian trattoria meal in your own kitchen. This creamy pasta recipe combines al dente fettuccine (or your favorite pasta) with crispy bacon and golden, sautéed mushrooms, all enveloped in a luscious Parmesan cream sauce. Infused with garlic and finished with a touch of fresh parsley, this one-pan wonder is as easy as it is delicious. Perfect for busy weeknights or an effortless dinner party, it's a crowd-pleaser that's sure to satisfy. Don't forget to reserve some pasta water for that perfect sauce consistency!
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Recipe Information
Ingredients
- 400 grams Pasta (fettuccine, penne, or spaghetti)
- 150 grams Bacon, diced
- 250 grams Mushrooms (button or cremini), sliced
- 1 tablespoon Olive oil
- 2 pieces Garlic cloves, minced
- 1 cup Heavy cream
- 0.75 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 0.5 cup Pasta cooking water (reserved)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced bacon and cook for 4–5 minutes, or until crispy. Remove the bacon with a slotted spoon and set it aside, leaving the rendered fat in the skillet.
To the same skillet, add the sliced mushrooms. Sauté for 5–6 minutes, stirring occasionally, until softened and golden brown.
Add the minced garlic to the mushrooms and cook for 1 minute, stirring frequently to prevent burning.
Reduce the heat to low and pour in the heavy cream. Stir to combine, then add the grated Parmesan cheese, salt, and black pepper. Stir until the Parmesan is melted and the sauce is smooth.
Return the cooked bacon to the skillet and stir to incorporate it into the sauce.
Add the cooked pasta to the skillet and toss to coat it in the sauce. If the sauce seems too thick, add a bit of the reserved pasta cooking water, one tablespoon at a time, until the desired consistency is reached.
Sprinkle the chopped fresh parsley over the pasta and toss again.
Serve immediately, garnished with additional Parmesan cheese and black pepper if desired.
Nutrition Facts
Calories |
2685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.5 g | 230% | |
| Saturated Fat | 83.8 g | 419% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 465 mg | 155% | |
| Sodium | 6060 mg | 263% | |
| Total Carbohydrate | 138.4 g | 50% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 8.0 g | ||
| Protein | 111.1 g | 222% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 748 mg | 58% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1934 mg | 41% | |
*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.
