Name: Tagliatelle with Bacon, Mushrooms, and Cream Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 oz. bacon, cut cross-wise into ½” pieces; 1 1/2 cups sliced mushrooms; 2 cloves garlic, minced; 1 tbsp. fresh rosemary, minced; 3 tbsp. canola oil, divided; Kosher salt; 1/4 cup dry white wine; 1/2 cup heavy cream; 8 oz. fresh or dried tagliatelle; 1/2 cup freshly grated Parmesan cheese, plus more for serving

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Introduction

Tagliatelle with Bacon and Mushrooms is a comforting pasta dish that boasts rich, savory flavors. The combination of crispy bacon, earthy mushrooms, and a creamy Parmesan sauce makes it a perfect weeknight meal that feels special without requiring much effort.

A white bowl filled with a creamy pasta dish featuring three layers: the bottom layer has wide, flat light yellow pasta noodles; the middle layer contains browned, sliced mushrooms and small pink pieces of cooked meat mixed evenly; the top layer is sprinkled with grated white cheese and a dash of black pepper. The bowl rests on a wooden round board placed on a white marbled surface, with rosemary sprigs on the board's edge and a golden plate with a garlic clove and some scattered grated cheese nearby. A silver fork is partially inside the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp. canola oil, divided
2 oz. bacon, cut cross-wise into ½” pieces
1 1/2 cups sliced mushrooms
Kosher salt
2 cloves garlic, minced
1 tbsp. fresh rosemary, minced
8 oz. fresh or dried tagliatelle
1/4 cup dry white wine
1/2 cup heavy cream
1/2 cup freshly grated Parmesan, plus more for serving

Instructions

Step 1: In a large, high-sided skillet, heat 2 tablespoons of canola oil over medium-low heat. Add the bacon and cook, stirring occasionally, until crisp, about 5-7 minutes. Transfer the bacon to a plate, leaving as much fat in the pan as possible.
Step 2: Increase the heat to medium-high and add the sliced mushrooms to the skillet. Cook until browned, about 5 to 7 minutes, stirring once halfway through. Season with ¼ teaspoon kosher salt, then transfer the mushrooms to the plate with the bacon and set aside.
Step 3: Bring a large pot of water to a boil and add 2 tablespoons of kosher salt. Add the tagliatelle and cook until very al dente—about a few minutes less than the package instructions. Reserve at least 1 ½ cups of the pasta cooking water before draining the pasta.
Step 4: Heat the remaining tablespoon of canola oil in the reserved skillet over medium heat. Add the minced garlic and rosemary, stirring until fragrant, about 1 minute. Pour in the white wine and cook until the pan is almost dry, 2 to 3 minutes.
Step 5: Add the drained pasta, 1 cup of the reserved pasta water, heavy cream, and ½ teaspoon kosher salt to the skillet. Cook, tossing frequently, until the pasta is al dente and the cream and cooking liquid have emulsified into a creamy sauce. Add more pasta water if necessary.
Step 6: Stir in the cooked bacon and mushrooms, then remove the skillet from the heat. Toss in the freshly grated Parmesan until well combined.
Step 7: Serve the pasta topped with additional Parmesan cheese, if desired.

Tips & Variations

Substitute pancetta or prosciutto for bacon for a slightly different flavor.
Use cremini or shiitake mushrooms for a more intense mushroom taste.
Add a pinch of red pepper flakes when cooking garlic for a subtle heat.
For a lighter version, swap heavy cream with half-and-half or milk, but expect a thinner sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of cream or pasta water to loosen the sauce as needed. This dish is best enjoyed fresh but reheats well.

How to Serve

A white textured bowl holds a serving of thick spaghetti pasta mixed with creamy sauce, layered with light brown sautéed mushroom slices and small pieces of crispy red-brown bacon. The dish is sprinkled with finely chopped green herbs and a few bits of grated white cheese. The pasta strands are glossy and interwoven, coated evenly with the sauce that has a smooth texture. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, while tagliatelle is traditional, you can use fettuccine, pappardelle, or even spaghetti. Just adjust the cooking time accordingly.

Do I have to use white wine in the sauce?

White wine adds brightness and depth, but if you prefer not to use alcohol, you can substitute with an equal amount of chicken broth or vegetable broth.