Mushroom Bacon Pasta in a White Wine Sauce With Toasted Bread Crumbs
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This recipe for Mushroom Bacon Pasta is simple, decadent and packed with savory flavor. Mushrooms are cooked in bacon fat along with shallot and garlic then deglazed with white wine. Fresh herbs, lemon zest and grated Parmesan cheese and crispy bacon are added at the end. It has restaurant-quality appeal but can easily be made in YOUR kitchen!
Why You’ll Love This Mushroom Bacon Pasta Recipe
You know me, I love pasta. I always have and I always will. I am very inspired by Italian cuisine. I truly adore the food and find it easy to create. This recipe was a fun one! I wanted a hearty, earthy pasta dish with a fresh twist. I hope you love it as much as I do!
- The flavor is out of this world. The combination of ingredients, fresh herbs, and lemon creates an incredibly dynamic pasta dish. It’s fresh, earthy, salty, acidic and more.
- Easy to make – This recipe does not require any difficult cooking techniques making it simple to make.
- The texture – The juicy mushrooms, chewy pasta and and crispy bacon and bread crumbs just work.
- 30 minute meal – Dinner can be ready in just 30 minutes!
Mushroom Bacon Pasta Ingredients
- Pappardelle pasta – Any long pasta will work, but I love the flat noodle, though.
- Mushrooms (mix of cremini, shiitake or oyster) – have fun with the mushrooms. A mixture gives such a beautiful look. You can also just use one type and the result will still be wonderful.
- Pancetta or Bacon – either will work.
- Shallot – Love the mild onion flavor in this recipe.
- 4 garlic cloves – LOTS of garlic for BIG flavor.
- Dry white wine (I used a $4 Chardonnay)
- Lemon zest
- Fresh Herb Poultry Mix, 1 tablespoon chopped thyme, 1 tablespoon chopped rosemary and 1 tablespoon chopped sage.
- Pasta water (may not use it all) – pasta water is a wonderful ingredient. It helps loosen and create pasta sauces.
- Panko bread crumbs – gotta have that crunch!
- Salt and pepper
- Grated Parmesan cheese (divided to stir into the pasta and to garnish)
- 4 tablespoons butter (divided for toasting bread crumbs and for the pasta)
- Olive oil (if needed)
How To Make The Recipe
For full instructions, see the recipe card below.
Tips for Success
- Always read through the entire recipe before starting. This helps prevent mistakes.
- Prepare the ingredients before starting. Chop, measure, etc. This helps prevent mistakes and saves time.
- Make sure the wine reduces to prevent a bitter taste. If the wine does not reduce, it will taste like alcohol.
- To get the most flavor out of the mushrooms, make sure they are cooked until golden and caramelized.
- Cook the pasta until al dente for the ultimate chewy bite. I always under cook and test a noodle before draining to make sure I do not overcook the pasta.
Questions & Answers
- What wine should I use? Any dry white wine will be fine! Chardonnay or Sauvignon Blanc are good choices. The bottle does not need to be expensive.
- Why only add lemon zest and not lemon juice? I only wanted a touch of lemon flavor because of the earthy flavors. The zest at the end provides just enough freshness without overpowering the dish. If you like lemon pasta recipes, check out super easy lemon garlic ravioli!
- Can I make this dish ahead of time? Yes. Prepare according to directions, but do not add the breadcrumbs until you are ready to serve. They will become soggy. Also, keep some pasta water to help smooth the sauce out if needed. If you really want it to be cooked to serve, wait to boil the noodles as well. The sauce can be made ahead of time, though.
- What’s the difference between bacon and pancetta? They are both cut from pork belly. Pancetta is cured with salt and spices while bacon is cured with salt, sugar and is often smoked. Pancetta is typically sold in cubes or thin rounds while bacon is typically sold in strips. In this recipe, the difference would be texture and flavor. Bacon gives more of salty, crispy bite. Pancetta is a little smokier and chewier. Both have wonderful outcomes, though. If you like cooking bacon with pasta, try this Pasta Carbonara recipe. It’s delicious!
Storage & Reheating
Leftovers are delicious! Store leftovers in an airtight container in the fridge for up to 3 days. Reheat over low heat on the stove top with s splash of broth or water to loosen the sauce. Breadcrumbs are best added fresh to preserve their crunch.
Final Thoughts
If you’re a pasta lover like me you have got to try this recipe! Mushroom Bacon Pasta with White Wine Sauce and Toasted Breadcrumbs is luxurious AND easy to make. With bold flavors, comforting textures and hint of citrus, it’s a dish that earns a spot on your meal plan!
Mushroom Bacon Pasta in a White Wine Sauce with Toasted Breadcrumbs
Mushrooms are cooked in bacon fat with garlic and shallot. They're then mixed with pasta, fresh savory herbs, lemon zest, Parmesan cehese and toasted breadcrumbs. Yum!
Ingredients
- 1 pound pappardelle pasta
- 16 ounces mushrooms (mix of cremini, shiitake or oyster)
- 8 ounces pancetta or bacon, diced
- 1 large shallot, finely diced
- 4 garlic cloves, minced
- 2/3 cup dry white wine (I used a $4 Chardonnay)
- Zest of 1 large lemon
- Fresh Herb Poultry Mix, 1 tablespoon chopped thyme, 1 tablespoon chopped rosemary and 1 tablespoon chopped sage. If using dried herbs, 1 tsp of each.
- 1 cup pasta water (may not use it all)
- 1/3 cup panko bread crumbs
- Salt and pepper to taste
- 1/2 cup Grated parmesan cheese (divided to stir into the pasta and to garnish)
- 4 tablespoons butter (divided for toasting bread crumbs and for the pasta)
- Olive oil (if needed)
Instructions
- Cook the pasta until al dente and drain. Make sure to salt the water with 1 tablespoon salt before adding the pasta. Reserve 1 cup of pasta water before draining. You may not need it all, but it's best to reserve enough just in case.
- Toast the bread crumbs: In a large skillet add panko bread crumbs and 1 tablespoon of butter. Place over medium heat and toast until lightly golden. Stir often to prevent burning. Remove to a paper towel to cool. Wipe the pan out with a towel to remove any excess crumbs.
- Crisp the pancetta: In the same large skillet over medium heat, cook the pancetta until crispy and golden. Remove to a plate lined with a paper towel - you will add it back in later.
- Sauté the mushrooms: In the pancetta fat, add mushrooms. Let them sit a minute before stirring - this helps them brown. Once golden and tender, add garlic and shallot, cooking another 2-3 minutes. Add a splash of olive oil to the pan if it seems dry.
- Deglaze with wine: Pour in wine to deglaze the pan, scraping up any browned bits. Simmer until mostly evaporated.
- Combine: Add pasta, 3 tablespoons of butter and 1/2 cup of the reserved pasta water. Toss to coat everything in the pan. Stir in 1/3 cup parmesan cheese, pancetta and half the herb mix. Taste and season with salt and pepper to your liking. Add more pasta water if necessary to thin out the sauce.
- Finish: Serve topped with remaining herbs, lemon zest, extra parmesan cheese and toasted bread crumbs. Enjoy!
Notes
White wine does need to be expensive. Chardonnay or Sauvignon Blanc are good choices.
Can use bacon or pancetta. Bacon will be a little smokier in flavor.
Leftovers can be stored up to 3 days in the refrigerator. Reheat gently over the stove top with a splash of water or stock to loosen the sauce. Add bread crumbs last to ensure their crunch.
Nutrition Information:
Serving Size:
1Amount Per Serving:Calories: 1118Total Fat: 72gSaturated Fat: 30gTrans Fat: 1gUnsaturated Fat: 37gCholesterol: 171mgSodium: 849mgCarbohydrates: 79gFiber: 7gSugar: 7gProtein: 32g
Nutrition information is automatically calculated. Use as an approximation only.
