Creamy Bacon and Mushroom Pasta

Creamy Bacon and Mushroom Pasta

This is one of those no-nonsense pasta dishes that delivers every single time. Smoky bacon, golden mushrooms, garlic, cream and mustard all wrapped around perfectly cooked pasta. It’s rich, savoury and deeply comforting, without needing a complicated sauce or a long ingredient list.

I first made this while filming for a BBC programme, and it’s stuck around ever since. Because it just works. It’s the kind of dish that feels indulgent enough for a weekend, but simple enough to throw together midweek without thinking twice.

The bacon brings salt and depth. The mushrooms soak up all that flavour and add earthiness. Garlic does what garlic does, quietly making everything better. Double cream gives you that silky finish, and Dijon mustard adds a subtle tang that stops it from feeling flat.

Finish it with grated parmesan, maybe some garlic bread on the side, and you’ve got comfort food sorted.

Creamy, savoury, and properly satisfying.

Why this pasta works so well

Bacon lardons are ideal because they render their fat and crisp up, seasoning the entire dish naturally.

Cooking the mushrooms in the bacon fat intensifies their flavour and prevents them from tasting watery.

Garlic added after the mushrooms softens gently without burning.

Chicken stock builds savoury depth before the cream goes in.

Double cream gives you richness and body, creating that silky coating for the pasta.

Dijon mustard is the secret move. It adds acidity and subtle heat that balances the richness.

Reserved pasta water helps emulsify everything into a glossy sauce that clings rather than pools.

It’s rich, balanced and packed with texture.

Equipment you’ll need

A saucepan for boiling pasta.

A large frying pan for the sauce.

A colander for draining.

A wooden spoon or spatula for stirring.

Simple kit. Big results.

Ingredients

200 g pasta, fusilli works well
180 g bacon lardons
250 g chestnut mushrooms, cut into quarters
3 cloves garlic, chopped
200 ml chicken stock
150 ml double cream
1 tbsp Dijon mustard
10 g parsley, chopped

To serve, optional
Parmesan, grated

Salt and black pepper
Cooking oil

How to make it

Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions.

Meanwhile, heat a small drizzle of cooking oil in a large frying pan over a medium to high heat.

Add the bacon lardons and cook until they begin to turn crispy and golden.

Add the mushrooms and cook for several minutes until softened and lightly browned.

Add the chopped garlic and cook for about 1 minute until fragrant.

Pour in the chicken stock and double cream. Stir in the Dijon mustard.

Bring to a gentle simmer and cook until the sauce thickens slightly.

Drain the pasta, reserving some of the pasta water.

Add the drained pasta to the sauce and toss everything together.

If the sauce feels too thick, add a splash of reserved pasta water to loosen it.

Stir through the chopped parsley.

Taste and adjust seasoning with salt and black pepper if needed.

Serve hot, finished with grated parmesan if you like.

Tips for best results

Let the bacon develop proper colour before adding mushrooms.

Don’t overcrowd the pan, or the mushrooms will steam instead of brown.

Cook the sauce gently once the cream is added to avoid splitting.

Salt your pasta water well to season from within.

If you want extra richness, add a small knob of butter at the end.

If you like more bite, increase the Dijon slightly.

Storage and leftovers

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat gently in a pan or microwave with a splash of water or cream to loosen the sauce.

Freezing is possible, but cream-based sauces can change texture slightly when thawed.

Leftovers also work well stirred into a quick pasta bake with extra cheese on top.

FAQs

Can I use a different pasta shape?
Yes. Penne, rigatoni or tagliatelle all work well.

Can I use streaky bacon instead of lardons?
Absolutely. Just chop it into strips first.

Can I make it lighter?
You can swap double cream for single cream, though it will be slightly less rich.

Can I add vegetables?
Yes. Spinach or peas would work nicely.

Is the mustard strong?
No. It adds subtle depth rather than overpowering flavour.

What can I serve it with?
Garlic bread and a simple green salad are perfect.

Smoky bacon, creamy sauce, golden mushrooms and a hit of mustard. This creamy bacon and mushroom pasta is comfort food done properly.

Quick enough for a weeknight. Good enough for anything.