Why You'll Love This Mushroom and Bacon Fettuccine
This dish is a beautiful blend of flavours and textures. The mushrooms bring an earthy, umami depth, while the bacon adds that irresistible smoky, crispy goodness. Together with a luxurious cream sauce, it’s the kind of meal that feels indulgent without requiring hours in the kitchen. Plus, it’s super versatile – you can easily adjust it to suit what you have on hand or your dietary preferences.
Best Ingredients for the Best Results 🛒
For a dish as simple as this Mushroom and Bacon Fettuccine, using high-quality ingredients makes all the difference. Here’s what I recommend:
Bacon: Opt for thick-cut bacon. The extra thickness ensures that you get a nice, hearty bite, and it holds up well in the sauce. If you’re feeling fancy, pancetta or guanciale could also add a gourmet touch.
Mushrooms: Swiss brown mushrooms are my favourite for this recipe because they have a rich flavour and firm texture. However, if you’re looking to elevate the dish, try a mix of wild mushrooms like shiitake, porcini, or even some delicate chanterelles.
Cream: Full-fat cream is key here. It creates that rich, silky texture that makes this dish so comforting. If you want to lighten it up a bit, you can substitute with half-and-half, but keep in mind the sauce won’t be as thick.
Fettuccine: Fresh fettuccine will give you the best texture and absorb the sauce beautifully. But if you’re in a pinch, dried pasta works just as well. Cook it al dente, so it holds up to the creamy sauce.
Tips and Tricks for Mushroom and Bacon Fettuccine
- Don’t overcrowd the pan. When you’re cooking the bacon and mushrooms, give them space! Overcrowding leads to steaming rather than browning, which means less flavour.
- Season as you go. Layering your seasoning ensures that every component is flavourful. Start with a little salt when you cook the bacon and mushrooms, then taste and adjust the seasoning of the sauce at the end.
- Save some pasta water! Before you drain your fettuccine, scoop out a cup of the starchy cooking water. If your sauce ends up too thick, a splash of this water will loosen it up while adding a bit of extra flavour.
Serving and Pairing Suggestions 🍷
Serve this Mushroom and Bacon Fettuccine hot straight from the pan to the plate. Garnish with a sprinkle of fresh parsley for a pop of colour and a hint of freshness. If you’re feeling indulgent, shave some parmesan over the top – because more cheese is always a good idea, right? 🧀
Pair this rich dish with a crisp white wine like a Sauvignon Blanc or a Chardonnay. The acidity in the wine will cut through the creaminess of the sauce and complement the mushrooms perfectly. For a non-alcoholic option, a sparkling water with a twist of lemon would be refreshing and light.
On the side, a simple green salad with a tangy vinaigrette is a great contrast to the richness of the fettuccine. Some crusty garlic bread wouldn’t go amiss either – perfect for mopping up any leftover sauce.
Other Recipes You Might Enjoy
If you loved this Mushroom and Bacon Fettuccine, why not try some of these other delicious pasta recipes?
Invite to Share
This Mushroom and Bacon Fettuccine is a crowd-pleaser that will make any dinner feel special. I’d love to see how yours turns out, so snap a pic and share it with me on Instagram @steph_cooks_stuff. Happy cooking! 👩🍳
Mushroom and Bacon Fettuccine
- Total Time: 45 minutes
- Yield: 4 1x
Description
Ready for a Creamy, Dreamy Dinner? Whip Up This Mushroom & Bacon Fettuccine! 🍝
Sometimes, you just need a comforting, creamy pasta dish to make your day a little brighter. This Creamy Mushroom and Bacon Fettuccine is exactly what you’re looking for – it’s rich, indulgent, and so simple to make. Perfect for a quick weeknight dinner that still feels like a treat. Let’s get started!
Ingredients
Instructions
- Start by heating up a large pan and adding your bacon, onion, and mushrooms. Cook everything for about 5 minutes, until they’re slightly browned and the delicious aromas fill your kitchen. You’ll know it’s ready when the liquid from the bacon and mushrooms has evaporated.
- Next, toss in the garlic, thyme, and chicken stock powder, giving it all a good stir for about a minute to really bring out those flavours.
- Now, pour in the cream, add lots of cracked pepper, a little pinch of salt, and the juice of half a lemon. Don’t forget to throw in the lemon half to infuse some of that zesty goodness! Let everything bubble away for a few minutes until it’s creamy and perfect.
- Finally, add in your cooked fettuccine and give it a good toss to coat the pasta in that dreamy sauce. If you’re feeling a bit fancy, sprinkle some parsley leaves on top to finish it off.
- Serve it up hot and watch it disappear fast – this dish is always a winner!
- Prep Time: 15
- Cook Time: 30
- Category: Recipes
- Method: Cooking
- Cuisine: Italian
Frequently Asked Questions
While this Mushroom and Bacon Fettuccine is best enjoyed fresh, you can make it ahead and reheat. Just store the pasta and sauce separately to prevent the fettuccine from soaking up too much sauce. When reheating, add a splash of cream or reserved pasta water to loosen the sauce.
Absolutely! Simply omit the bacon and use a bit of olive oil or butter to sauté the mushrooms. You could also add some roasted nuts or extra mushrooms to give it a bit more substance.
If you’re looking for a lighter option, you can use half-and-half or even a combination of milk and Greek yoghurt. Keep in mind that the sauce will be less rich and thick.