Creamy Turkey Bacon And Mushroom Pasta: Your New Weeknight Indulgence
This Creamy Turkey Bacon and Mushroom Pasta offers a comforting and satisfying dinner solution that comes together quickly on busy evenings.
Prepare a rich, savory sauce with sautéed mushrooms and smoky turkey bacon, then toss with your favorite pasta in under 30 minutes, using only 9 core ingredients.
The creamy sauce perfectly coats every strand of pasta, creating a hearty meal that’s lighter than traditional bacon pasta, thanks to the turkey bacon.
This versatile dish is excellent served alongside a crisp green salad or steamed vegetables for a complete weeknight spread.
Creamy Turkey Bacon And Mushroom Pasta
Al dente pasta combined with a cream sauce, crispy turkey bacon, mushrooms, and garlic.
Ingredients
- 12 oz (340g) penne pasta, or pasta of choice
- 1 tbsp (15ml) olive oil, divided
- Salt, for pasta water and 1/2 tsp (3g) for sauce, adjust as needed
- 8 oz (225g) turkey bacon, cut into 1/2-inch (1.25cm) pieces
- 1 tbsp (15g) unsalted butter
- 1 lb (450g) cremini mushrooms, wiped clean and sliced
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 cup (240ml) chicken broth, or vegetable broth
- 1.5 cups (360ml) heavy cream (double cream)
- 1/2 cup (50g) grated Parmesan cheese, plus more for serving
- 1/4 cup (15g) fresh parsley, finely chopped
- 1 tsp (5ml) dried Italian seasoning
- 1/2 tsp (2.5g) black pepper, freshly ground
Instructions
- Bring a large pot of salted water to a rolling boil over high heat. Add the penne pasta and cook according to package directions, 8-10 minutes, until al dente. Reserve 1 cup (240ml) of pasta water before draining thoroughly.
- While pasta cooks, heat a large deep skillet or Dutch oven over medium-high heat. Add the turkey bacon pieces and cook for 6-8 minutes, stirring occasionally, until crispy and browned. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Reserve 1 tbsp (15ml) of drippings in the skillet.
- Add 1 tbsp (15g) unsalted butter to the skillet with the reserved turkey bacon drippings (or 1 tbsp (15ml) olive oil if no drippings). Add the sliced cremini mushrooms and sauté for 5-7 minutes over medium-high heat, stirring occasionally, until they release their liquid and turn golden brown. Remove mushrooms from the skillet and set aside with the turkey bacon.
- Add the remaining 1 tbsp (15ml) olive oil to the same skillet over medium heat. Add the finely diced yellow onion and cook for 3-4 minutes, stirring frequently, until softened and translucent. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
- Pour in 1 cup (240ml) chicken broth, scraping the bottom of the skillet with a wooden spoon to loosen any browned bits. Bring the broth to a gentle simmer and cook for 2-3 minutes, allowing the liquid to reduce slightly.
- Reduce heat to medium-low. Stir in 1.5 cups (360ml) heavy cream, 1/2 cup (50g) grated Parmesan cheese, 1 tsp (5ml) dried Italian seasoning, 1/2 tsp (2.5g) freshly ground black pepper, and 1/2 tsp (3g) salt. Simmer for 3-5 minutes, stirring occasionally, until the sauce slightly thickens and coats the back of a spoon. Adjust salt as needed.
- Add the cooked and drained pasta, cooked turkey bacon, and sautéed mushrooms to the skillet with the cream sauce. Toss gently to combine all ingredients, ensuring the pasta is evenly coated. If the sauce is too thick, add 1-2 tbsp (15-30ml) of the reserved pasta water, one spoonful at a time, until desired consistency is reached.
- Stir in 1/4 cup (15g) fresh chopped parsley. Serve immediately, garnished with additional grated Parmesan cheese and a sprinkle of fresh parsley, if desired.
Notes
- Stir 1 cup (150g) fresh spinach or kale into the sauce during the last 1 minute of simmering, until wilted.
- Use fettuccine, linguine, or farfalle as pasta alternatives.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, adding 1-2 tbsp (15-30ml) milk or broth to loosen the sauce.
Pro Tips for Perfect Creamy Turkey Bacon And Mushroom Pasta
Ingredient Tips
- Crispy Turkey Bacon:Preheat oven to 400°F (200°C). Arrange 8 oz turkey bacon on a wire rack over foil. Bake 12-15 minutes, flipping once, until deep golden brown and shatter-crisp.
- Mushrooms’ Golden Finish:Slice 12 oz cremini mushrooms 1/4-inch thick. Sauté in 1.5 tbsp olive oil over medium-high heat, in batches, 6-8 minutes until deeply golden brown and caramelized after liquid release.
- Starchy Pasta Water:Reserve 1 to 1.5 cups starchy pasta water before draining. It’s critical for binding the sauce, adjusting consistency, and achieving a silky finish with its emulsifying starches.
- Freshly Grated Cheese:Grate 1/2 cup fresh Parmesan or Pecorino Romano just before adding. Pre-shredded cheeses contain anti-caking agents causing grainy sauce, hindering a smooth, melty finish.
Technique Tips
- Blooms Aromatics Perfectly:Sauté 2 cloves minced garlic and 1/4 cup diced shallots in 1 tbsp rendered bacon fat over medium-low heat for 2-3 minutes. Cook until fragrant and translucent, not browned, to form a sweet base.
- Gentle Sauce Thickening:After cooking 1.5 tbsp flour into aromatics for 1 minute until nutty, gradually whisk in 1.5 cups heavy cream. Bring to a gentle simmer over medium-low heat, stirring 4-6 minutes, until sauce visibly thickens and coats a spoon.
- Pasta-Sauce Embrace:Transfer pasta to sauce 1-2 minutes shy of al dente. Toss vigorously over low heat for 1-2 minutes, adding 1/4 to 1/2 cup reserved pasta water, until pasta finishes cooking and sauce clings beautifully for a glossy finish.
Common Issues
- Sauce Too Thin:If sauce is too thin, simmer over medium-low heat for 3-5 minutes until it reduces and coats a spoon. Or, whisk 1 tsp cornstarch with 1 tbsp cold water, stir into simmering sauce, and cook 1 minute until thickened.
- Sauce Too Thick/Dry:If sauce is too thick/dry, gradually stir in 1/4 to 1/2 cup reserved starchy pasta water, 1 tbsp at a time, into pasta and sauce over low heat, until it loosens to a creamy, emulsified consistency that coats the pasta.
- Grainy/Curdled Sauce:To prevent grainy/curdled sauce, use full-fat cream, adding slowly, simmering gently (never boil). When incorporating 1/2 cup grated hard cheese, remove pan from heat; stir until fully melted/smooth (30-45 seconds) before returning to low heat.
How to Store and Reheat Creamy Turkey Bacon And Mushroom Pasta
Refrigerator Storage
Duration: 3-4 days in an airtight container
To maintain optimal freshness and prevent spoilage, store your Creamy Turkey Bacon And Mushroom Pasta in an airtight glass or BPA-free plastic container as soon as it has cooled to room temperature (within 2 hours of cooking). The creamy sauce will naturally thicken considerably upon refrigeration, and the pasta will continue to absorb liquid, resulting in a softer texture than freshly made. The flavors will meld further, often deepening, but some of the initial brightness of the herbs or mushrooms may mellow. For food safety, consume within 4 days, as creamy, protein-rich dishes are more susceptible to bacterial growth.
Freezer Storage
Duration: 1-2 months
Freezing creamy pasta dishes requires careful attention to preserve quality. Allow the pasta to cool completely. For best results, portion individual servings into freezer-safe containers or heavy-duty freezer bags, pressing out as much air as possible to prevent freezer burn. Label with the date. When ready to enjoy, transfer the frozen pasta to the refrigerator to thaw overnight (12-24 hours). Expect some texture changes: cream-based sauces can sometimes separate or become slightly grainy upon thawing and reheating, and the pasta may become softer or even a bit mushy. While still edible, the quality won’t be quite the same as fresh.
Reheating Instructions
- Stovetop (Recommended):Transfer the pasta to a large skillet or pot. Add 1-2 tablespoons of milk, broth, or water per serving to help rehydrate the sauce and prevent it from drying out or breaking. Heat over medium-low heat for 5-8 minutes, stirring gently and frequently, until just simmering and thoroughly warmed through. The sauce should be smooth and coats the pasta evenly when ready. This method works best for maintaining the sauce’s creamy texture.
- Microwave (Acceptable):Place a single serving in a microwave-safe bowl. Add 1-2 tablespoons of milk or broth to help re-emulsify the sauce. Cover loosely with a microwave-safe lid or plastic wrap, venting a corner. Heat on medium power for 1-2 minutes, stir well, then continue heating in 30-second intervals until steaming and hot to the touch. This method is the quickest, but can cause pasta to become chewier and the sauce to bubble excessively, potentially leading to separation if overheated.
- Oven (Good for larger portions):Preheat oven to 325°F (160°C). Transfer the pasta to an oven-safe dish. Add a splash of milk or broth (about 1/4 cup for a family-sized portion) to moisten. Cover tightly with aluminum foil to trap moisture. Bake for 20-25 minutes, then remove the foil, stir, and bake for another 5 minutes if needed, until bubbly around the edges and heated throughout. This method offers even reheating with less risk of sauce separation compared to the microwave.
Make-Ahead Tips
To enjoy freshly made Creamy Turkey Bacon And Mushroom Pasta with minimal effort, prepare certain components in advance. Cook the turkey bacon until crispy, drain, cool, and store in an airtight container in the fridge for up to 3 days; crumble just before serving. Sauté the mushrooms until tender and store them separately in an airtight container for up to 3 days. Cook the pasta slightly al dente, toss with a tiny bit of olive oil to prevent sticking, cool, and store in an airtight container for up to 2 days. You can also prepare the sauce base (the roux and broth, but without adding cream or cheese) and store it in the fridge for up to 3 days. When ready to serve, gently reheat the sauce base, then incorporate the cream and cheese, followed by the cooked pasta, turkey bacon, and mushrooms for the freshest results.