• Prep Time: 5 mins
  • Cooking Time: 15 mins
  • Serves: 2

Bacon Mushroom Pasta

  • Recipe Submitted by on

 Ingredients List

  • 150g best quality bacon - diced (you can use Pancetta instead). I love Polish Morliny or Cured and Smoked Bacon from HolanDeli on Amazon
  • 4 garlic cloves - chopped
  • 150g mushrooms - I used a mixture of (shop-bought) fresh, wild mushrooms
  • 2 servings of gluten free pasta - cooked as per instructions on the packaging
  • 2-3 tablespoons single cream
  • Optional
  • Olive oil - 1 splash or as needed if your bacon is very lean and need some help to brown.
  • 1 tablespoon butter
  • To serve
  • Sprinkle of freshly chopped parsley or cilantro and Parmesan cheese.


Set your pasta to boil.
In a separate pan, on medium heat, brown bacon. Add a splash of olive oil and 1 tablespoon of butter if there is not enough fat on it.
Add garlic and as soon as it starts to turn straw colour follow with chopped mushrooms.
Coat the mushrooms with the juices in the pan, mix it all well and cover for a minute. Stir well and when you see that the mushrooms have cooked through stir in the cream.
Drain the pasta and add to the pan with bacon and mushrooms. Mix it all well and serve immediately with a sprinkle of parsley or cilantro over and some freshly grated Parmesan cheese.

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