I am a lover of pasta, it’s true. When the country is on a big ‘keto’ craze and cutting out carbs, I’m over here still serving a pasta dish weekly. There is just something about a warm and creamy pasta dish that I can’t resist.
This parmesan, bacon and mushroom pasta fits right into our pasta rotation. It’s has a few simple ingredients, made in under 30 minutes and bursting with flavor. Great dish to make in the upcoming busy months of spring and summer. If desired, complete your meal with a nice side salad and some bread.
Creamy Parmesan, Bacon & Mushroom Pasta
Author: Shelby
Recipe type: Pasta
Ingredients
- 8 oz pasta noodles (I prefer thin spaghetti)
- 3 slices bacon, cooked and chopped
- ½ cup sliced mushrooms
- 2 cloves garlic, minced
- ½ cup heavy cream
- 1.2 cup shaved/shredded parmesan cheese, additional for topping
- salt and pepper to taste
Instructions
- Cook your noodles according to package directions, drain and set aside.
- Heat 1 Tbs oil in large skillet over medium heat. Add mushrooms and garlic and sauté 1-2 minutes until mushrooms are tender and garlic is fragrant. Stir in chopped bacon.
- Stir in heavy cream and parmesan and heat thoroughly while stirring 1-2 minutes. Once parmesan is melted add in noodles and stir to coat.
- Salt and pepper to taste and top with additional parmesan cheese and grated black pepper and serve.
Other pastas to try:
Cheesy Chicken Bacon Ranch Spaghetti
Chicken Tetrazzini
Chicken Spaghetti
Parmesan and Asparagus Pasta
