Creamy Bacon and Mushroom Pasta

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Cook pasta in a large pot of salted boiling water until al dente; drain and set aside.

In a large skillet, heat olive oil over medium heat until shimmering.

Add diced bacon and cook until crispy, about 5-7 minutes; remove and set aside.

In the same skillet, add chopped onion and cook until translucent, about 3-4 minutes.

Add minced garlic and sliced mushrooms; sauté until mushrooms are browned, about 5-6 minutes.

Pour in chicken broth and bring to a simmer; cook for 2-3 minutes to reduce slightly.

Stir in heavy cream and bring to a gentle simmer; cook for 2-3 minutes until slightly thickened.

Add cooked pasta to the skillet and toss to combine with the sauce.

Stir in crispy bacon, grated parmesan cheese, and season with salt, black pepper, nutmeg, and red pepper flakes to taste.

Garnish with chopped parsley before serving.

Cooking Techniques

Spice Level:

Allergens