Creamy Mushroom and Bacon Tagliatelle Recipe

By /

Creamy Mushroom and Bacon Tagliatelle is a rich, savory pasta dish that beautifully balances the earthy depth of sautéed mushrooms with the smoky, salty crunch of crispy bacon. The silky cream sauce clings to wide ribbons of tagliatelle, delivering comforting layers of flavor in every bite.

This is a pasta that feels indulgent but comes together with just a handful of ingredients and a simple, straightforward process. The combination of mushrooms and bacon is a timeless pairing that satisfies both umami cravings and comfort food desires, all tied together in a luscious Parmesan cream sauce.

Whether you’re making a cozy dinner for two, meal prepping for the week, or looking for a pasta dish that feels special without being complicated, Creamy Mushroom and Bacon Tagliatelle is a classic you’ll return to again and again.

Why You’ll Love Creamy Mushroom and Bacon Tagliatelle

This pasta is rich, comforting, and packed with savory flavors.

Here’s why it’s a recipe worth saving:

  • Quick and easy—ready in about 30 minutes.
  • Combines the umami of mushrooms with crispy, smoky bacon.
  • The creamy sauce is light enough to keep the dish from feeling too heavy.
  • Wide tagliatelle noodles perfectly carry the sauce and toppings.
  • Easily adaptable for different mushrooms or add-ins.

It’s an elevated, restaurant-quality dish that’s still simple enough for a weeknight dinner.

Choosing the Best Ingredients for Maximum Flavor

Each element in this dish brings a layer of flavor and texture that matters.

Bacon

  • Thick-cut bacon or pancetta provides the best crispy, savory bite.
  • Cook bacon until crisp to contrast the creamy sauce.

Mushrooms

  • Cremini or baby bella mushrooms add earthy depth.
  • Use a mix of mushrooms (shiitake, oyster, or portobello) for a more complex flavor.

Pasta

  • Tagliatelle is perfect for holding creamy sauces thanks to its broad, flat shape.
  • Fettuccine or pappardelle are excellent substitutes.

Cream and Cheese

  • Heavy cream provides the silky texture.
  • Freshly grated Parmesan cheese melts beautifully and adds savory richness.

Aromatics

  • Garlic and shallots add delicate, layered flavor without overpowering the dish.
  • Fresh thyme or parsley brightens the final result.

Recommended Equipment for This Recipe

  • Large skillet or sauté pan: Big enough to cook bacon, mushrooms, and toss pasta.
  • Pasta pot: For cooking tagliatelle to al dente.
  • Tongs or spatula: For tossing pasta and mixing the sauce.

Common Pitfalls and How to Avoid Them

1. Mushrooms overcrowded in the pan:
Sauté mushrooms in batches if needed to ensure they brown instead of steam.

2. Sauce separating:
Simmer cream gently and stir in Parmesan off the heat for a smooth, cohesive sauce.

3. Bacon not crisping:
Cook bacon slowly over medium heat until fully rendered and crispy for the best texture.

4. Pasta sticking:
Reserve pasta water and toss pasta with the sauce immediately after draining.

Flavor Enhancements and Creative Variations

  • Add sautéed spinach or arugula: For extra greens.
  • Use truffle oil or truffle salt: To enhance the mushroom’s earthiness.
  • Top with toasted walnuts or pine nuts: For crunch.
  • Finish with lemon zest or a splash of lemon juice: To cut the richness.
  • Include white wine: To deglaze the pan and add a fragrant note.

Smart Preparation Strategies

  • Prep all ingredients before starting: The dish comes together quickly.
  • Use pre-cooked pasta: For an even faster dinner.
  • Double the sauce: For a creamier finish or to save extra sauce for another meal.

Substitution Guide for Dietary Needs

  • Gluten-free: Use gluten-free tagliatelle or pasta.
  • Dairy-free: Substitute plant-based cream and cheese alternatives.
  • Low-carb: Serve sauce over zucchini noodles or roasted cauliflower.
  • Vegetarian: Omit bacon and replace with extra mushrooms or smoked tofu for a smoky note.

Ingredients

For the Pasta

  • 8 oz tagliatelle
  • Reserved pasta water as needed

For the Bacon and Mushrooms

  • 6 oz thick-cut bacon or pancetta, diced
  • 1 tablespoon olive oil (if needed)
  • 12 oz cremini or mixed mushrooms, sliced
  • 1 small shallot, finely diced
  • 3 garlic cloves, minced
  • ½ teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

For the Cream Sauce

  • 1 cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • Optional: ¼ cup dry white wine
  • Optional: Fresh thyme leaves

Garnishes

  • Fresh parsley or thyme
  • Additional Parmesan cheese
  • Optional: Toasted walnuts or pine nuts

Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook tagliatelle until just al dente according to package instructions. Reserve ½ cup pasta water, then drain and set aside.

Step 2: Crisp the Bacon

Heat a large skillet over medium heat. Add diced bacon and cook until crispy, about 6-8 minutes. Remove bacon with a slotted spoon and set aside. Drain excess fat, leaving about 1 tablespoon in the pan.

Step 3: Sauté the Mushrooms

In the same skillet, sauté sliced mushrooms over medium heat for 5-7 minutes until browned and softened. If the pan is dry, add a splash of olive oil.

Add shallots and cook for 2 minutes until softened. Stir in minced garlic and optional red pepper flakes, cooking for 30 seconds until fragrant.

Optional: Deglaze the pan with white wine and cook for 1-2 minutes until reduced.

Step 4: Build the Cream Sauce

Lower heat to medium-low. Stir in heavy cream and bring to a gentle simmer for 2-3 minutes.

Remove from heat and stir in Parmesan cheese until melted and creamy. Season with salt and pepper to taste.

Step 5: Toss the Pasta

Add cooked pasta to the sauce and toss gently to coat. Use reserved pasta water, a little at a time, to loosen the sauce if needed.

Return crispy bacon to the skillet and toss to combine.

Step 6: Serve

Plate the tagliatelle in shallow bowls. Garnish with fresh parsley or thyme, additional Parmesan, and optional toasted walnuts or pine nuts.

Serving Suggestions

  • Serve with garlic bread or warm focaccia.
  • Pair with a crisp green salad with balsamic vinaigrette.
  • Excellent alongside roasted asparagus or steamed green beans.

Troubleshooting

  • Sauce too thick: Add reserved pasta water or a splash of cream to loosen.
  • Bacon too soft: Cook slowly until fully crisp before removing from the pan.
  • Mushrooms soggy: Sauté in batches if needed to allow proper browning.
  • Dish tastes flat: Adjust salt, add more Parmesan, or finish with lemon zest.

Storage and Reheating

  • Refrigeration: Store in an airtight container for up to 3 days.
  • Freezing: Not recommended—cream sauces can separate when thawed.
  • Reheating: Warm gently on the stovetop or microwave, adding a splash of water or cream to refresh.

Variations: Creamy Mushroom and Bacon Tagliatelle vs. Carbonara vs. Alfredo

  • Creamy Mushroom and Bacon Tagliatelle: Bacon, mushrooms, and cream sauce with Parmesan and optional white wine.
  • Carbonara: Egg-based sauce with pancetta, no cream, and sharp Pecorino Romano.
  • Alfredo: Butter and cream-based sauce, often without additional proteins or mushrooms.

Creamy Mushroom and Bacon Tagliatelle is a beautifully balanced pasta dish that delivers cozy, indulgent flavors with minimal effort. It’s a perfect marriage of smoky, creamy, and earthy in a comforting one-pan meal.

Scroll to Top