favorite
print
like
Serves
US | Metric
Ingredients
  • 500 g Casarecce Pasta
  • 600 g Closed Cup Mushrooms (Sliced)
  • 200 g Diced Pancetta
  • 1 tbsp Plain Flour
  • 500 ml Milk
  • 150 ml Single Cream
  • 1 tsp Olive Oil
  • 1 tbsp Butter
  • 3 Garlic Cloves (Chopped)
  • 50 g Parmesan (Grated)
  • Small Bunch Of Fresh Flat-Leaf Parsley (Chopped)
  • Salt & Pepper
Creamy Bacon & Mushroom Pasta Creamy Bacon & Mushroom Pasta

Creamy Bacon & Mushroom Pasta

The Perfect Midweek Meal

Such a smooth creamy sauce and lots of flavour and texture, sure hit this dish

Prep 5 minutes
Total 30 minutes
  1. Fill a large saucepan with boiling water, add a large pinch of salt and bring to a boil. Cook pasta to packet instructions, once cooked, drain the pasta water reserving a mugful and return the pasta to the pan and place a lid on top. Set aside.
  2. In a large pot over medium/high heat, add the mushrooms and butter and cook for 5-10mins until reduced in size and moisture is gone, once they start to colour take them out of the pan and set aside.
  3. Add the pancetta to the same pan and cook for 4-5mins until crispy, drain and wipe away any excess grease with kitchen roll.
  4. Place the pan back over the heat and add the olive oil and the garlic, cook for 2-3mins until garlic starts turning golden but don't burn. Add the mushrooms & pancetta back to the pan and cook together for 2mins.
  5. Scatter the flour into the pan and stir together to combine, cook through for a further minute, then add the milk and stir thoroughly for 2-3mins to make sure there would be no lumps.
  6. Add the cream and combine for another 2mins. Add the pasta the pan and stir through making sure the pasta is soaking up all the cream, if you want it a little bit more saucier then add some of the pasta water and stir until you get your desired consistency.
  7. Add as much chopped parsley and parmesan as you like. Check seasoning and adjust if needed. Take off the heat and serve. Garnish with more parmesan and parsley. Enjoy
Creamy Bacon & Mushroom Pasta Creamy Bacon & Mushroom Pasta

Creamy Bacon & Mushroom Pasta

The Perfect Midweek Meal

Such a smooth creamy sauce and lots of flavour and texture, sure hit this dish

favorite
print
like
Prep 5 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 500 g Casarecce Pasta
  • 600 g Closed Cup Mushrooms (Sliced)
  • 200 g Diced Pancetta
  • 1 tbsp Plain Flour
  • 500 ml Milk
  • 150 ml Single Cream
  • 1 tsp Olive Oil
  • 1 tbsp Butter
  • 3 Garlic Cloves (Chopped)
  • 50 g Parmesan (Grated)
  • Small Bunch Of Fresh Flat-Leaf Parsley (Chopped)
  • Salt & Pepper

  1. Fill a large saucepan with boiling water, add a large pinch of salt and bring to a boil. Cook pasta to packet instructions, once cooked, drain the pasta water reserving a mugful and return the pasta to the pan and place a lid on top. Set aside.
  2. In a large pot over medium/high heat, add the mushrooms and butter and cook for 5-10mins until reduced in size and moisture is gone, once they start to colour take them out of the pan and set aside.
  3. Add the pancetta to the same pan and cook for 4-5mins until crispy, drain and wipe away any excess grease with kitchen roll.
  4. Place the pan back over the heat and add the olive oil and the garlic, cook for 2-3mins until garlic starts turning golden but don't burn. Add the mushrooms & pancetta back to the pan and cook together for 2mins.
  5. Scatter the flour into the pan and stir together to combine, cook through for a further minute, then add the milk and stir thoroughly for 2-3mins to make sure there would be no lumps.
  6. Add the cream and combine for another 2mins. Add the pasta the pan and stir through making sure the pasta is soaking up all the cream, if you want it a little bit more saucier then add some of the pasta water and stir until you get your desired consistency.
  7. Add as much chopped parsley and parmesan as you like. Check seasoning and adjust if needed. Take off the heat and serve. Garnish with more parmesan and parsley. Enjoy