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.