Ingredients
Scale
- 250g pasta (spaghetti, fettuccine, or penne)
- 6 slices bacon, chopped
- 200g mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ teaspoon black pepper
- ½ teaspoon salt (adjust to taste)
- 1 tablespoon olive oil (if needed)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- In a large skillet over medium heat, cook the chopped bacon until crispy. Remove and set aside on a plate.
- In the same skillet, add the mushrooms and cook until softened (add a little olive oil if needed). Stir in the minced garlic and cook for another minute.
- Pour in the heavy cream and bring to a gentle simmer. Add the Parmesan cheese, black pepper, and salt, stirring until the sauce is smooth.
- Add the cooked pasta and crispy bacon to the skillet, tossing everything together. If the sauce is too thick, add a bit of the reserved pasta water.
- Garnish with fresh parsley and extra Parmesan cheese if desired. Serve immediately and enjoy!