When the evening is winding down and you're craving something rich, flavorful, and quick, this bacon and mushroom pasta hits all the right notes. With crispy bacon, sautéed mushrooms, and creamy herb cheese, it's a dish that feels gourmet but comes together in 30 minutes.
Why This Bacon and Mushroom Pasta Is a Winner
- Weeknight friendly: Ready in about 30 minutes from start to finish.
- Flavor-packed: The smoky bacon pairs with meaty mushrooms and tangy herb cheese to create a deep savory profile.
- Texture-smart: Crisp bacon bits give crunch; mushrooms read "meaty" without being heavy; the sauce coats pasta just right.
- Avoids common mistakes: Mushrooms are browned rather than steamed; the cream component is integrated carefully to avoid separation; the sauce uses herb cheese rather than heavy cream for less weight but plenty of flavor.
Who doesn't love a good pasta dish? I choose pasta any time if I'm in for an easy weeknight dinner. Whether it's my Ravioli With Fennel And Spinach, this vibrant Swiss Chard Pasta Pesto or (a personal favourite) my Vegetarian Boursin Lemon Pasta. But, when autumn hits, this Bacon and Mushroom Pasta Recipe comes out!
Ingredients & Why They Matter
- Pasta (penne or your favorite shape): A shape with ridges or tubes helps catch the sauce and bacon bits.
- Bacon cubes: Provide smoky, salty crunch and foundational flavor.
- Chestnut or cremini mushrooms: These are richer and meatier than plain white mushrooms.
- Onion + garlic: The aromatic base for most savory pasta sauces.
- Leek (optional but recommended): Adds a subtle, sweet onion flavor that complements bacon and mushrooms beautifully.
- Dried thyme (or fresh if available): Introduces herbaceous brightness, cutting through richness.
- Herb cream cheese (like Boursin): Instead of pouring heavy cream, this gives a creamy texture and flavor in one step.
- Parmesan cheese garnish: Adds umami and depth at the end.
- Salt & freshly ground pepper: Taste and adjust for best results.
Want vegetarian? Swap bacon for plant-based bacon bits or skip it entirely and double the mushrooms.
How to Make It
- Cook the pasta according to package instructions until al dente.
- While the pasta cooks, heat a skillet and fry bacon cubes until crisp. Remove them, leaving some fat behind (or drain some out if there's too much).
- Add chopped onion, garlic, mushrooms, and leeks to the bacon pan. Sauté until vegetables are softened and mushrooms are nicely browned. Season with thyme and plenty of black pepper.
- Drain the pasta, reserving a splash of pasta cooking water. Return pasta to pot or skillet, stir in herb cream cheese until melted and creamy, then mix in the bacon-mushroom mixture. If the sauce seems too thick, add a little of the reserved pasta water to loosen.
- Serve immediately, garnished with grated Parmesan.
Leftovers? They keep well for a day or two and reheat nicely in a skillet over low heat.
💡Tips For The Best Results
- Avoid soggy mushrooms: Mushrooms release water when cooked; cooking them on medium-high heat and letting that moisture evaporate is key. Otherwise, they steam and end up rubbery.
- Creamy sauce separation: Integrating the herb cream cheese gradually, and using a bit of pasta water if needed, keeps the sauce stable and smooth.
- Too heavy feeling: Use just enough creamy element to coat the pasta; balance with bright herbs and a good hit of bacon for texture contrast.
Bacon and Mushroom Pasta with Herb Cheese
Creamy bacon and mushroom pasta tossed in herb cheese sauce - an easy weeknight dinner that's packed with flavor and ready in about 30 minutes.
Equipment
- knife
- cooking pan
- frying pan
Ingredients
- 6 oz dry penne pasta (or any short pasta)
- 4 oz bacon (diced)
- 1 tablespoon olive oil (if needed)
- 1 yellow onion (finely diced)
- 1 clove garlic (minced)
- 8 oz cremini mushrooms (sliced)
- 1 leek (white + light green parts only, thinly sliced)
- 1 tablespoon dried thyme
- ¼ cup herb cream cheese (like Boursin)
- salt & freshly ground black pepper (to taste)
- grated Parmesan (for serving)
Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ¼ cup pasta water, then drain.
- Cook bacon: Meanwhile, heat a large skillet over medium. Add the bacon and cook until crisp. If there's excess grease, drain some off, leaving about 1 tablespoon in the pan.
- Sauté vegetables: Add onion, garlic, mushrooms, and leeks to the skillet, adding some olive oil if needed. Cook 6-8 minutes, until mushrooms are browned and vegetables softened. Season with thyme and pepper.
- Combine & finish: Reduce heat to low. Add cooked pasta to the skillet. Stir in the herb cream cheese until melted and creamy. If the sauce feels thick, add a splash of reserved pasta water to loosen.
- Serve: Plate the pasta and top with grated Parmesan. Taste and adjust seasoning before serving.
Notes
- Avoid soggy mushrooms: Cook them in a single layer and don't stir too often. Letting the moisture evaporate creates a better sear and deeper flavor.
- Vegetarian variation: Swap bacon for plant-based bacon bits or simply omit and increase mushrooms to 12 oz.
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