If you’re looking for a cozy, creamy pasta that feels a little indulgent but is still simple enough for a weeknight, this Mushroom and Bacon Rigatoni delivers every time. It’s made with crispy bacon, tender mushrooms, and a rich Parmesan cream sauce that clings perfectly to every bite of rigatoni. If you love hearty, flavor-packed pasta dishes, you’ll also enjoy my Tucson Chicken Pasta, another creamy, skillet-style favorite.
Ingredients & Substitutions
- Pasta: I used rigatoni for this recipe because its tube shape holds onto the creamy sauce beautifully. You can also use penne, ziti, or any short pasta you have on hand.
- Mushrooms: I used a mix of baby bella and white mushrooms for a balance of flavor and texture. You can use all of one type if that’s what you have available. Cremini mushrooms also work especially well here for a deeper, earthier flavor.
- Bacon: Thick-cut bacon adds the best texture and smoky flavor to this dish. You can use regular-cut bacon if that’s what you have, but reduce the cook time slightly since it will crisp faster. Turkey bacon would also be an option.
- Onion: A yellow onion adds sweetness and depth to the sauce as it cooks down. White onion can be used in a pinch, but yellow gives the best flavor base.
- Garlic: Fresh minced garlic is best here for flavor. If needed, you can substitute ½ teaspoon garlic powder, but fresh really makes a difference in the sauce.
- Heavy Cream: Heavy cream creates the rich, silky base of the sauce. It’s best not to substitute with milk, as the sauce won’t thicken or coat the pasta the same way. Half-and-half can work in a pinch, but the sauce will be slightly thinner.
- Parmesan Cheese: Freshly grated Parmesan melts smoothly into the sauce and helps it thicken. Pre-shredded cheese may not melt as well and can make the sauce grainy.
- Dijon Mustard: A small amount of Dijon adds subtle tang and helps balance the richness of the cream and bacon. You can omit it, but it does add depth.
- Lemon Juice: Fresh lemon juice brightens the sauce and keeps it from feeling too heavy. Don’t skip it; it really lifts the overall flavor.
- Parsley: Fresh parsley is optional, but it adds a nice fresh finish and color right before serving.
FAQs
Can I use a different type of pasta?
Yes. Rigatoni works best because the sauce clings to the tubes, but penne, ziti, or fusilli are all great substitutes. Any short pasta will work well in this recipe.
Can I make this without bacon?
Yes. You can skip the bacon for a mushroom cream pasta, or replace it with pancetta or turkey bacon. If you skip it entirely, add a little olive oil or butter to the pan before cooking the onions and mushrooms.
Can I use milk instead of heavy cream?
Heavy cream is best for a rich, thick sauce that coats the pasta. Milk will make the sauce thinner and less creamy. Half-and-half can work in a pinch, but the sauce won’t be quite as rich.
How do I keep the sauce from getting too thick?
If the sauce thickens too much, stir in a splash of reserved pasta water or a little extra chicken broth until it reaches your desired consistency.
Can I make mushroom and bacon rigatoni ahead of time?
This pasta is best served fresh, but you can store leftovers in the refrigerator. The sauce will thicken as it sits, so add a splash of cream or broth when reheating.
What to Serve with Mushroom and Bacon Rigatoni
This mushroom and bacon rigatoni is rich, creamy, and satisfying on its own, but it pairs beautifully with simple sides that balance out the sauce.
- Garlic breadsticks or crusty bread, like a French baguette or simple sourdough
- Simple side salad
- Roasted asparagus or roasted green beans add texture and a lighter contrast.
How to Store Mushroom and Bacon Rigatoni
Let the pasta cool completely before storing to prevent excess moisture from building up in the container. Once cooled, transfer leftovers to an airtight container and refrigerate for up to 3 to 4 days. When reheating, the sauce will naturally thicken as it sits. Add a splash of cream, milk, or chicken broth to loosen it back up and bring the sauce back to a creamy consistency. Warm gently on the stovetop over low heat or in the microwave in short intervals, stirring in between.
Can I Freeze Mushroom and Bacon Rigatoni?
This dish is not ideal for freezing, as the cream-based sauce can separate once thawed and lose its smooth texture.
Mushroom and Bacon Rigatoni
Ingredients
- 16 ounces rigatoni pasta
- 8 to 10 slices thick-cut bacon, diced
- 1 large yellow onion, diced
- 1 pint mixed mushrooms, baby bella and white mushrooms, sliced
- 1 teaspoon kosher salt, plus more for pasta water
- 1 teaspoon freshly ground black pepper
- 1 tablespoon garlic, minced
- 2 cups (476 g) heavy whipping cream
- 1 cup (240 ml) chicken broth
- 1 teaspoon Dijon mustard
- 2 cups (200 g) Parmesan cheese, freshly grated
- ½ medium lemon, juiced (about 1 to 2 tablespoons)
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- In a large skillet over medium heat, cook the bacon until crispy, about 8 to 10 minutes. Remove with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the pan.
- Add the diced onion to the skillet and cook for 2 to 3 minutes, stirring often, until softened.
- Add the mushrooms and season with salt and pepper. Cook for 5 to 6 minutes, stirring occasionally, until they release their liquid and begin to brown.
- Stir in the garlic and cook for 1 minute.
- Return the cooked bacon to the skillet. Add the heavy cream, chicken broth, and Dijon mustard. Stir to combine and bring to a gentle simmer over medium heat. Cook for 3 to 5 minutes, stirring occasionally, until the sauce slightly thickens and coats the back of a spoon.
- Turn off the heat and stir in the Parmesan cheese and lemon juice until smooth and creamy. If the sauce is too thick, add a splash of reserved pasta water to loosen.
- Add the cooked rigatoni and toss until evenly coated in the sauce.
- Serve immediately in warm bowls and garnish with fresh parsley.
Did you make this recipe?
You can tag me at @iamhomesteader.
