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Quick and easy tagliatelle with white wine, bacon and mushrooms recipe

Quick and easy tagliatelle with white wine, bacon and mushrooms recipe

  • Recipes
  • Ingredients
  • Pasta
  • Pasta types
  • Tagliatelle

This recipe has a wonderful depth of flavour despite being so quick and easy to cook. Ideal for a midweek supper.

10 people made this

IngredientsServes: 2

  • 75g tagliatelle (or pasta of your choice)
  • extra virgin olive oil, to taste
  • 1/4 teaspoon sea salt
  • 6 chestnut mushrooms, sliced
  • 2 rashers back bacon, cut into squares
  • 1 small onion, diced
  • 1/2 stick celery, diced
  • 1 clove garlic, finely sliced
  • 50ml white wine
  • 2 tablespoons double cream
  • 1/4 teaspoon chopped fresh marjoram
  • 3/4 teaspoon chopped fresh tarragon

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Bring a large saucepan of lightly salted water to the boil over a high heat; once boiling add the pasta. Cook according to the instructions on the packet, or until al dente. Drain, return to the pan then season, drizzle with olive oil and give a stir.
  2. In the meantime, fry the the mushrooms and bacon in a frying pan on a high heat. Once the bacon is no longer pink, reduce the heat and add the onion, celery and garlic. Leave to fry for a few minutes.
  3. Put the pan back onto a high heat, add the white wine, cream, salt, herbs and bring to the boil. After the sauce has been boiling for several minutes, it is ready to serve with the pasta. Toss together and serve in warmed pasta bowls.

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Creamy Bacon and Mushroom Pasta

Creamy bacon and mushroom pasta is the stuff dreams are made of! This bacon and mushroom pasta has crispy bits of bacon or pancetta smothered in a garlic sauce made with fried mushrooms and fresh herbs. It’s the best creamy treat for a weekend or date night, and it comes together in under 30 minutes.

This creamy bacon and mushroom pasta is the perfect quick and easy dinner that really tastes like a treat. Whenever I make it, I’m blown away by how the flavors of fresh thyme and rosemary blend with a mix of white-wine-infused mushrooms and crispy bacon. Everyone I’ve ever served this bacon mushroom pasta to said it was the best pasta they’ve ever eaten.

Pasta with Bacon and Mushrooms

In a large skillet, heat olive oil over medium-high heat. Add bacon pieces and cook until light brown but not crisp. Remove bacon from pan and set aside. Do not clean pan.

Add mushrooms and garlic to pan. Toss/stir around and cook over medium-high heat for 5 minutes increase heat to high if needed to help mushrooms begin to turn golden brown.

Pour in chicken broth. Stir, scraping the bottom of the pan to loosen any bits. Cook over medium-high heat for several minutes, or until the liquid is reduced by half.

Reduce heat and pour in half and half and cream. Stir and allow to bubble and thicken for a couple of minutes. Add sliced green onions and parsley, then cook for one more minute. Finally, add Parmesan and stir, allowing cheese to melt and incorporate into the sauce. Turn off heat.

Add cooked pasta to a large bowl. Add half the sauce from the pan. Toss with tongs. ***Add 1/2 cup hot pasta water at this point if the pasta mixture is too thick and gunky. Toss and add more water until it reaches the consistency you need.***

Serve pasta in individual bowls, topping each helping with the rest of the sauce. Sprinkle with extra parsley and extra Parmesan.


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What kind of mushrooms should I use in Boscaiola sauce?

As I mentioned above, I used fresh baby bella mushrooms in this recipe, as they’re the easiest mushrooms to find fresh, year-round at grocery stores in America.

This dish originated in Tuscany during the Fall months when fresh, foraged mushrooms would fill the markets. Most commonly, porcini and chanterelles were used to make this dish. If you can get your hands on some different varieties of fresh mushrooms at a speciality market or farmers market, I highly recommend using some of them in this sauce!

You can also purchase dried porcini mushrooms and rehydrate them in the white wine for this recipe. To do so, simply soak the mushrooms in the white wine for 30 minutes, then drain the mushrooms using a fine mesh strainer and reserve the white wine to add to the sauce later. Add the rehydrated porcini mushrooms, along with any other fresh mushrooms that you’ll be using in the sauce, to the bacon grease and cook according the the recipe instructions.

In a sauce pan, combine the garlic, celery, il-Helwa and wine and simmer for about 20 minutes. Stir in the tomatoes and season to your liking. Meanwhile cook the pasta according to packet instruction. Once cooked, combine with the sauce and toss thoroughly to coat. Serve with grated cheese.

In a medium sized pan, add the Mayor Onions, add some salt and pepper and shallow fry for a couple of minutes. Add the Kunserva and let cook for another minute. In the meantime, grate the zucchini and finely chop the parsley and add with the onions. Lightly crush the Hanini Irkotta with a fork and add to the pan. Add the grated cheese and the beaten eggs. Grease an oven proof dish with some butter and add the mixture in the pan. Cook in moderate oven for around 30 minutes.

Quick and easy tagliatelle with white wine, bacon and mushrooms recipe - Recipes

100g bacon lardons (or about 4 rashers chopped up)

1 clove of garlic, peeled & finely chopped

Small glass of white wine

2-3 tablespoons of single cream

Small handful of chopped fresh parsley

preparation 5 mins • you cook for 10 mins • total time 15 mins

Watch a 30 second preview of my cook-along video below

This dish is perfect for a weeknight after work. There's hardly any preparation and the whole dish takes just 10 minutes to cook. By using the flat strands of tagliatelle, the pasta will pick up all the delicious flavours of the dish. The addition of the chopped fresh parsley adds a delightful freshness to a dish that I'm sure you'll cook again and again.

Pan of salted boiling water to cook the pasta

Large frying pan/wok to cook everything else

Before you start, have everything chopped, ready and out. Have your pan of salted boiling water on the hob. Put your large pan on a high heat and Now click here!

This week's newsletter recipe is for my Tangy Lamb Tagine. This is a great dish packed with flavour - all you have to do is throw a bunch of ingredients in a pot and let them cook for a couple of hours and the result is magic! Slow cooked lamb shoulder, with the sweetness of apricot and the gentle heat of cayenne pepper - this dish will warm up your senses in no time.

Throughout November, the theme for my newsletters is 'Winter Warmers'. Each of this month's delicious recipes contain just enough spice to warm those winter months. I have 4 great exclusive recipes and cook-along videos for you, from Satay Pork to Curried Cauliflower Soup. With valuable cooking tips & fun food news from around the web, sign up for free today.

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Put a large pan of salted boiling water on the hob along with your frying pan on a high heat. Add about a tablespoon of oil to the frying pan and then add your bacon. Give it a stir to ensure that nothing's sticking and cook for 1 minute on a high heat.

Add in the mushrooms and garlic now and stir to get everything nicely coated with the oil. Give everything a pinch of salt & pepper and cook the mushrooms for about 2-3 minutes until they start to get nice and brown. Once the mushrooms/bacon is starting to brown, drop your tagliatelle into the boiling water, stir and cook for 3 minutes.

Next you need to pour in the glass of white wine to the bacon/mushrooms. Give the pan a good stir and allow it to bubble away whilst the pasta finishes cooking.

Once the pasta is done, drain it and then add it in with the bacon & mushrooms and turn the heat down to low. Give the pasta a good stir together to get it nicely mixed through then pour in 2-3 tablespoons of cream to bind it all together. Lastly add in your chopped parsley and stir it in and you're done!

Recipe Summary

  • 12 ounces fresh or dried tagliatelle
  • Coarse salt and freshly ground pepper
  • 3/4 pound boneless, skinless chicken thighs
  • 2 tablespoons unsalted butter
  • 2 shallots, halved, peeled, and thinly sliced (about 1/2 cup)
  • 8 ounces cremini mushrooms, halved (or quartered if large)
  • 1/2 cup dry white wine
  • 3/4 cup heavy cream
  • 1 ounce Parmesan, grated (about 1/3 cup), plus more for serving
  • 1 stalk celery with leaves, cut into very thin slices (about 2/3 cup)
  • 1/3 cup coarsely chopped fresh flat-leaf parsley leaves

Cook pasta in a large pot of generously salted water until al dente. Reserve 1 1/2 cups pasta water drain.

Season chicken with salt and pepper. Melt 1 tablespoon butter in a large skillet over medium-high heat. Brown chicken, flipping once, until cooked through, 6 to 8 minutes transfer to a plate. Reduce heat to medium melt remaining 1 tablespoon butter. Cook shallots and mushrooms, stirring, until golden brown, about 8 minutes. (If skillet browns too quickly, add a little pasta water.) Add wine, bring to a boil, and reduce by half. Slice chicken add to pan with cream, Parmesan, 1 cup pasta water, and pasta. Toss until sauce coats pasta, adding more pasta water if needed. Add celery and parsley toss to combine. Serve with Parmesan.

  • 1 tbsp olive oil
  • bunch spring onions, finely sliced
  • 2 garlic cloves, finely chopped
  • 10 button or chestnut mushrooms, finely sliced
  • 200g/7oz fresh spinach, washed
  • 1 x 200ml7fl oz tub crème fraîche
  • salt and freshly ground black pepper
  • 300g/10½oz dried tagliatelle

Heat the oil in a pan and gently fry the spring onions and garlic for a few minutes, or until pale golden-brown. Add the mushrooms and fry over a high heat for 8-10 minutes, or until the water has evaporated. Tip the spinach into the pan, and stir regularly as it wilts. Continue cooking over a medium heat until most of the water has evaporated.

Remove the pan from the heat and stir in the crème fraîche. Return the pan to the heat, bring to the boil, and simmer for a few minutes, or until the sauce has thickened. Season to taste with salt and freshly ground pepper.

Meanwhile, cook the pasta in a large pan of salted boiling water, according to packet instructions. Once cooked, drain the pasta, and toss with the mushroom and spinach sauce. Serve immediately.

Spaghetti with creamy bacon & mushroom sauce

In life, there are times when lavish meals are necessary. Meals that take you hours to prepare and cook and present beautifully. But there are also times where all you need is to sit on the couch with a big bowl of pasta while watching talk shows. That is what I needed a few nights ago when after a day of driving the kids around, trying to make deadlines, cooking, shooting and editing, I was just exhausted. Physically and emotionally. And let me tell you, there are few things that remedy an exhausted mind as quickly as a bowl of creamy pasta.

This also happens to be the only thing C ever wants to eat. He loves most of the food I cook but he’s a pretty simple guy when it comes to food. Cream? Good! Pasta? Good! Bacon? Goooooood! Whenever I want to treat him, this is what I cook and the fact that is pretty much the easiest thing you can knock together just makes it so much better.

I start off with a big pot of salted water which I bring to the boil. While I’m waiting for that to happen, I fry off the bacon until it’s crisp and has rendered off all its delicious fat. I then sauté the mushrooms in a bit of that bacon fat with garlic and then add the bacon back in before I add the cream. I love how the sizzling pan comes to an abrupt halt when the cream is added. It’s almost like the cream is gently shooshing it as it makes it way through the mushrooms and bacon. Finish with a squeeze of lemon juice and a generous sprinkle of freshly chopped parsley and you have comfort in a bowl. Perfect for any time when your soul needs a little soothing. 44