If you ever want a comfort food that delivers on taste and simplicity, then you must try this creamy mushroom and bacon linguine. The recipe is very easily put together and is great when you want a break from the tomato sauce based pastas. Flavoured with bacon, mushrooms and butter this dish is comfort food at its best!
The recipe I am posting today was one of the first dishes I had ever made from a blog. We had recently moved into our own place and it was a big learning curve in terms of cooking. Our parents were very helpful and had given us a few recipes so we wouldn’t starve or miss home too much… (well that’s what I wanted them to believe!)
After a while, we had been cooking the same stuff for a while and just needed something new. Steph suggested that I look something up on the internet and this recipe caught my attention.
From that day on, this mushroom and bacon linguine dish has been our guilty pleasure. Especially for Steph. If she’s having a hard day (usually my fault!), she can usually be spotted tearing into a full bar of chocolate like a wild savage. On other days where she needs some comforting, this creamy pasta and a BIG glass of wine usually does the trick.
So, if you are like me and are prone to giving your partner the sh!ts… I highly recommend trying this creamy mushroom and bacon dish to start the forgiveness process!
How to Stop Pasta From Sticking Together
In my experience, I have found that these three things are crucial in avoiding the pasta from sticking together:
- The pot must be big enough for the pasta to move freely to avoid the pasta being in constant contact with each other.
- Make sure there is plenty of salted boiling water in the pot to avoid the pasta being in constant contact with each other.
- As soon as the pasta starts to soften and submerge, start moving the pasta around with tongs. Keep doing this for a few minutes to ensure that there isn’t ample time for the pasta to stick at the points where they are touching each other. Every few minutes give the pasta another stir until done.
My Tips for Successful Mushroom and Bacon Linguine
- Do not cut the mushrooms too thinly. Give them a bit of thickness so that they don’t breakup while cooking and tossing the pasta through the sauce.
- I use normal economy bacon (I am cheap!) but it can be substituted with streaky bacon or pancetta.
- Like with all pasta dishes, it gets harder and harder to cook when you add more portions. If you do intend to cook for 6 – 8 people, I suggest cooking on two stove tops. It know it sounds like a pain but it is so much easier to control and you wont be disappointed at the end.
- If you need to tone down the richness of the dish, then consider omitting the butter and draining all the bacon fat. Other options include using light cream or leaner parts of bacon.
- This dish does not reheat well. It is best to eat it all as soon as its ready.
This table shows how much this recipe will cost if you had to go out and buy everything on the ingredients list (“Shop Price”), as well as the value of ingredients actually used in the recipe (“Recipe Cost”).
We haven’t bothered with small quantities of salt, pepper or sugar as the cost would be negligible. All prices are in Australian dollars and are based off what was published on Coles Online or Woolworths Online as at time of writing.
Servings: 2 (generous)
|Linguine||500 gm |
|Bacon||1 kg packet||$7.50||100 gm||$0.75|
|White Mushrooms||6 at $12/kg||$1.44||6 (120 gm)||$1.44|
|Garlic||1 bulb at |
|Brown onion||1 at $2.90/kg||$0.52||1/2||$0.26|
|Unsalted butter||250 gm block||$3.25||20 gm||$0.27|
|Cream||600 ml carton||$3.70||250 ml||$1.54|
|Spinach||100 gm at |
|Parsley||1 bunch||$2.98||2 sprigs||$0.30|
Other Recipes You May Like
- Quick Seafood and Garlic Linguine
- Pressure Cooker Oxtail and Pappardelle Pasta
- My Ultimate Potato Salad
- Bacon and Egg Breakfast Pastries
- Cream of Mushroom Soup with Sausage and Pearl Barley
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Creamy Mushroom and Bacon Linguine
- Medium Fry Pan
- 250 gm linguine or your choice of pasta
- 1 tbsp oil
- 100 gm bacon, chopped
- 2 garlic cloves, finely chopped
- 1/2 small onion, finely chopped
- 120 gm mushrooms (approx 6), sliced
- 20 gm unsalted butter (roughly 1 tbsp)
- 1 cup cream
- 1/4 tsp salt (add more after taste test)
- pepper to taste
- 30 gm spinach (handful)
- 2 sprigs flat leaf parsley, chopped
- Parmesan cheese, grated (optional)
- chilli flakes (optional)
- Boil a large pot of salted water and cook the pasta as per package instructions.
- Prepare all your ingredients.
- In a fry pan on medium high, add 1 tbsp of oil and the chopped bacon. Fry until crisp and remove from the pan onto a paper lined dish. Leave the drippings in the pan.
- Add the butter, onions and garlic. Let them cook for 30 seconds (don't let them burn) and then add the mushrooms. Cook for 2 minutes.
- Check you pasta is done and strain.
- Add the cream, salt and pepper to the fry pan. Lower the heat to medium low and let the sauce thicken for a few minutes.
- Add the pasta and toss it through the sauce. If the pasta sauce still looks thin, allow it to cook further until it is at a good consistency.
- Add the spinach and allow it to wilt in the pasta. Check the seasoning of the pasta and adjust according to your taste.
- Garnish with Parmesan cheese, parsley and chilli flakes. Serve immediately.