30-Minute Creamy Bacon Mushroom Tagliatelle

Prep: 5 minCook: 10 min4 servingsmediumItalian
Creamy Bacon Mushroom Tagliatelle with Parmesan

Rich and indulgent pasta featuring crispy bacon, sautéed mushrooms, and a luxurious cream sauce with Parmesan cheese. The bacon renders flavorful fat that enhances the mushrooms, while heavy cream and butter create a silky sauce that clings perfectly to the wide tagliatelle noodles. A touch of pesto adds herbaceous brightness to balance the rich flavors. Perfect for a cozy dinner when you want restaurant-quality comfort food at home.

Nut-Free

Ingredients

4 servings
  • 6 oz dried tagliatelle pasta
    fettuccine1:1shape

    same width and texture

  • 6 slices bacon, chopped
    pancetta1:1traditional

    more delicate flavor

    Full guide →
  • 1 ½ cups mushrooms, sliced
    mixed wild mushrooms1:1gourmet

    deeper earthy flavor

    Full guide →
  • 1 cup heavy cream
    half and half1:1lighter

    slightly thinner sauce

    Full guide →
  • 1 ⅓ cups Grated Parmesan Cheese, divided
  • 3 tbsp butter
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tsp pesto(optional)
  • ½ tsp garlic powder

Instructions

  1. 1

    Set pan over medium heat and add chopped bacon

  2. 2

    Cook for 4-5 minutes, remove bacon, drain some of the fat

  3. 3

    Add sliced mushrooms and a pinch of salt

  4. 4

    Cook for another 3 minutes

  5. 5

    Add heavy cream, butter, 1 cup of parmesan cheese, garlic powder and ground black pepper

  6. 6

    Cook for 2-3 minutes, stirring constantly

  7. 7

    Cook pasta according to the directions on the package

  8. 8

    Combine the sauce, pasta and crispy bacon

  9. 9

    Add pesto if using

  10. 10

    Serve topped with the rest of the Parmesan cheese

Tips

Tip 1

Reserve some pasta cooking water to thin the sauce if needed - the starch helps bind everything together.

Tip 2

Don't drain all the bacon fat - leaving a little adds extra flavor to the mushrooms.

Tip 3

Add the pesto at the very end to preserve its bright flavor and color.

Good to Know

Storage

Refrigerate leftovers for up to 3 days. Reheat gently with a splash of cream or pasta water.

Make Ahead

Cook bacon and mushrooms up to 1 day ahead. Reheat before adding cream and continuing.

Serve With

Serve immediately while hot with extra Parmesan and freshly cracked black pepper.

See pairing guide →

Common Mistakes

Watch

Don't let the cream boil vigorously to avoid curdling

Watch

Remove bacon before it gets too crispy to avoid bitter burnt flavors

Substitutions

bacon→
pancetta1:1traditional

more delicate flavor

Full guide →
tagliatelle→
fettuccine1:1shape

same width and texture

Full guide →
heavy cream→
half and half1:1lighter

slightly thinner sauce

Full guide →
mushrooms→
mixed wild mushrooms1:1gourmet

deeper earthy flavor

Full guide →
Find more substitutions →

FAQ

Can I use fresh pasta instead of dried?

Yes, use about 8 oz fresh tagliatelle and reduce cooking time to 2-3 minutes. Fresh pasta cooks much faster than dried.

What if my sauce breaks or curdles?

Remove from heat immediately and whisk in a tablespoon of cold cream or pasta water. Keep heat moderate to prevent separation.

Can I freeze this dish?

Not recommended as cream sauces don't freeze well - they tend to separate when reheated. Best enjoyed fresh.