Pasta with Bacon, Mushroom, and Shallot Cream Sauce

This is one of those dishes that I like to refer to as a very, very “naughty” dish. This is not healthy by any means, but yet, is so rich and satisfying. Who cares if you feel terribly guilty and put on a few pounds afterwords. Personally, I like to live life to the fullest. And when I say “fullest”, I mean “fullest”, according to my belly. 🙂

I can’t tell you how much I enjoy making this sauce. The combination of the mushrooms, bacon, shallots, cream, and parmesan, are absolutely divine. I like to use egg noodles when making this dish, only because it soaks up the sauce a little bit better than regular pasta. But honestly, you can use whatever pasta you wish, and it will still turn out amazing.


  • 2 tablespoons olive oil
  • 5 slices thick cut bacon, cut into 1/2 inch slices
  • 4 cloves garlic, finely chopped
  • 1 package (10 ounces) crimini or wild mushrooms (I used half crimini and half shitake mushrooms)
  • 1 shallot, finely chopped
  • 1 tablespoon butter
  • 1 cup dry white wine
  • 1 cup half and half
  • 1/4 cup heavy whipping cream
  • 1/4 cup flat leaf parsley, finely chopped (reserve a bit for topping)
  • 3/4 cup freshly grated parmesan cheese (reserve a bit for topping)
  • Fresh ground pepper and salt
  • 1 pound pasta (I used thick egg noodles, but angel hair or spaghetti would work well too)


First, chop up and measure all of your ingredients.

In a large pan, heat olive oil over medium high heat and add the bacon. Once bacon is cooked until light, golden brown (not crisp), remove from pan with a slotted spoon and set aside. Leave oil and grease in pan (you can remove a little if you wish).

Meanwhile, boil a pot of water to prepare for the pasta.

Add mushrooms, garlic, butter, and shallots to pan and cook over medium high heat, stirring occasionally. Pour in wine and stir. Cook for another 3-4 minutes, until liquid is reduced by half.

Add the pasta to the pot of  boiling water.

Reduce heat to medium low and add the half and half and cream. Allow the sauce to bubble and thicken, stirring frequently for a couple minutes. Then add the parmesan cheese and stir until melted. Remove from heat. The sauce should look like this.

Toss half of the sauce mixture into the pasta. Serve pasta in individual bowls and top with more sauce, parmesan, and parsley.

Serves: 4-6

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