Creamy Bacon Mushroom Fettuccine
This creamy bacon pasta has all the peppery, cozy flavors of carbonara, but swaps the eggs for a silky white wine cream sauce, making it easier, more forgiving, and perfect for weeknights.
Made with bacon, garlic, white wine, spinach, lemon juice, and egg fettuccine, this dish is rich yet balanced, with a light, glossy sauce that feels like something youโd order at a cozy Italian restaurant. Itโs the perfect restaurant-style pasta at home without the stress.
If youโre looking for a creamy pasta thatโs simple but elevated, this is one youโll keep coming back to.
๐ค Common Questions
Yes. For a vegetarian version, omit the bacon and use butter or additional olive oil for richness. You can add sautรฉed shallots, sun-dried tomatoes, or extra mushrooms to replace the smoky depth. Use vegetable stock instead of chicken stock.
You can substitute half-and-half for a lighter sauce, though it will be slightly less rich. For a dairy-free option, use full-fat coconut milk or an unsweetened cashew cream, keeping in mind the flavor will change slightly.
Creamy Bacon Mushroom Fettuccine
Ingredients
Equipment
Method
- In a large skillet over medium-low heat, add the bacon and 2 tablespoons olive oil.
- Cook slowly so the fat renders and the bacon becomes golden and slightly crispy, but still a little fatty.
- Remove bacon to a plate and leave all the bacon fat in the pan. Chop the bacon and set aside.
- Add the chopped garlic to the pan along with a generous amount of freshly cracked black pepper and the remaining 2 tablespoons olive oil.
- Cook until the garlic is fragrant, translucent, and just barely golden โ do not brown it.
- Do not salt yet.
- Sautรฉ over medium-low until softened and lightly golden.
- Sprinkle in the flour and mustard powder.
- Stir and cook for about 1 minute to remove the raw flour taste.
- Pour in the white wine and scrape up all the browned bits from the bottom of the pan.
- Let it simmer about 3 minutes until the alcohol cooks off.
- Add the chicken stock and bring to a boil.
- Reduce to a simmer and cook 2โ3 minutes.
- Stir in the heavy cream.
- Boil the fettuccine in well-salted water until just shy of al dente.
- Before draining, reserve about 1 cup of pasta water.
- Add about ยพ cup pasta water to the sauce (more if you like it looser).
- Stir in the Parmesan cheese.
- Add the spinach and let it wilt into the sauce.
- Add most of the chopped bacon back into the pan, saving some for topping.
- Let everything simmer until thick, glossy, and creamy.
- Taste and season with salt as needed (remember bacon is salty).
- Stir in the juice of ยฝ lemon.
- Add the drained pasta to the sauce and toss until fully coated.
- Serve
- Shaved Parmesan
- Fresh parsley
- Reserved bacon
- A final squeeze of lemon
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Store in an airtight container for 3-5 days.
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