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Creamy Bacon Mushroom Fettuccine

ByMelissa Jo Posted on
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A close-up of creamy tagliatelle pasta topped with crispy bacon, fresh spinach, and large shavings of parmesan cheese on a white plate.

“This is not carbonara… but you just might like it better.”

That’s exactly how this pasta was born. It has the cozy, peppery, bacon-forward vibes of a classic carbonara, but it’s made with a silky white wine cream sauce instead of eggs — which means it’s easier, more forgiving, and totally weeknight-friendly.

If you love a delicious, restaurant-style pasta dish, you should also try my Bacon Carbonara, Sicilian Shrimp Linguine, or my One-Pot Pink Pasta — they’re all reader favorites and perfect if you love rich, crave-worthy pasta recipes.

Even though this dish uses bacon and cream, it stays surprisingly light and balanced thanks to fresh lemon juice, spinach, and egg fettuccine. The sauce is creamy and glossy, not thick or heavy — more like something you’d order at a cozy Italian bistro.

Recipe note: This recipe uses ½ pound of pasta. If you want to use a full pound, simply double the entire sauce recipe.

A tray holds ingredients for pasta: a bowl of uncooked fettuccine nests, sliced mushrooms, a red pepper grinder, a bowl of chopped spinach, shredded parmesan, sliced garlic, and a plate of uncooked bacon strips.
Several strips of bacon are sizzling and cooking in a stainless steel frying pan with some grease on the surface.
Sliced mushrooms and chopped garlic cooking in a frying pan on a stovetop, with oil visible at the bottom of the pan.
Sliced mushrooms being sautéed in a pan with a wooden spoon, showing browned and cooked mushrooms with seasoning.
Creamy mushroom and spinach sauce being poured over a bowl of yellow tagliatelle pasta, with visible herbs and diced sun-dried tomatoes in the sauce. The dish is in a white bowl labeled “Rigatoni.”.
A close-up of creamy fettuccine pasta topped with crispy bacon bits, shaved parmesan cheese, and fresh parsley, served in a large white dish with tomato illustrations.
A hand holds a wooden spoon lifting a serving of creamy fettuccine pasta with herbs and small pieces of vegetables from a large bowl of pasta.
A close-up of creamy tagliatelle pasta topped with crispy bacon, fresh spinach, and large shavings of parmesan cheese on a white plate.
A plate of creamy tagliatelle pasta with sun-dried tomatoes, spinach, and topped with shaved Parmesan cheese, served in front of a large white bowl.
A woman in a green off-shoulder top and jeans holds a plate of pasta in a modern kitchen, with a large dish of pasta on the counter in front of her. She looks at the plate closely, appearing focused.
A woman in a green top and jeans smiling while holding a plate of pasta in a bright kitchen. A large bowl of pasta with herbs and cheese sits on the counter next to a checkered pitcher.

🗒 More Delicious Recipes

👝 How to Store Leftovers

Store in an airtight container for 3-5 days.

🤔 Common Questions

Can I substitute the bacon or make this dish vegetarian?

Yes. For a vegetarian version, omit the bacon and use butter or additional olive oil for richness. You can add sautéed shallots, sun-dried tomatoes, or extra mushrooms to replace the smoky depth. Use vegetable stock instead of chicken stock.

What can I use instead of heavy cream?

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.

A close-up of Creamy Bacon Mushroom Fettuccine with crispy bacon pieces, wilted spinach, sautéed mushrooms, and shaved Parmesan cheese on a white plate.

Creamy Bacon Mushroom Fettuccine

“This is not carbonara… but you just might like it better.”
That’s exactly how this pasta was born. It has the cozy, peppery, bacon-forward vibes of a classic carbonara, but it’s made with a silky white wine cream sauce instead of eggs — which means it’s easier, more forgiving, and totally weeknight-friendly.
If you love a delicious, restaurant-style pasta dish, you should also try my Bacon Carbonara, Sicilian Shrimp Linguine, or my One-Pot Pink Pasta — they’re all reader favorites and perfect if you love rich, crave-worthy pasta recipes.
Even though this dish uses bacon and cream, it stays surprisingly light and balanced thanks to fresh lemon juice, spinach, and egg fettuccine. The sauce is creamy and glossy, not thick or heavy — more like something you’d order at a cozy Italian bistro.
Recipe note: This recipe uses ½ pound of pasta. If you want to use a full pound, simply double the entire sauce recipe.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 6 people

Equipment

Ingredients
  

Pasta

Bacon Base

Sauce

  • ¼ cup fresh garlic chopped
  • A generous amount of freshly cracked black pepper
  • 8 oz baby bella mushrooms sliced
  • 1 tablespoon all-purpose flour
  • ½ teaspoon ground mustard powder
  • ½ cup dry white wine Chardonnay
  • 1 cup chicken stock
  • 1 cup heavy cream
  • ¾ –1 cup reserved pasta water to taste
  • ½ cup freshly grated Parmesan cheese
  • 1 cup baby spinach chopped
  • Juice of ½ lemon
  • Salt to taste

For serving

  • Shaved or grated Parmesan
  • Fresh chopped parsley
  • Reserved crispy bacon
  • Lemon wedges

Instructions
 

Cook the bacon

  • 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.

Build the flavor base

  • 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 — do not brown it.

Add the mushrooms.

  • Do not salt yet.
  • Sauté over medium-low until softened and lightly golden.

Thicken the sauce

  • Sprinkle in the flour and mustard powder.
  • Stir and cook for about 1 minute to remove the raw flour taste.

Deglaze

  • 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 liquids

  • Add the chicken stock and bring to a boil.
  • Reduce to a simmer and cook 2–3 minutes.
  • Stir in the heavy cream.

Cook the pasta

  • Boil the fettuccine in well-salted water until just shy of al dente.
  • Before draining, reserve about 1 cup of pasta water.

Make it saucy

  • Add about ¾ 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.

Finish the sauce

  • Let everything simmer until thick, glossy, and creamy.
  • Taste and season with salt as needed (remember bacon is salty).
  • Stir in the juice of ½ lemon.

Combine

  • Add the drained pasta to the sauce and toss until fully coated.
  • Serve

Top with:

  • Shaved Parmesan
  • Fresh parsley
  • Reserved bacon
  • A final squeeze of lemon
Keyword chicken creamy fettuccine, creamy bacon mushroom fettuccine, creamy mushroom, easy mushroom fettuccine
Tried this recipe?Let us know how it was!


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