This creamy mushroom and bacon tagliatelle alfredo is a twist on the classic pasta sauce. The mushrooms and crispy bacon make it even more delicious. Everything comes together in under 30 minutes, making this a perfect weeknight supper.
As with most Italian recipes that have few ingredients, like Carbonara or cacio e pepe, Alfredo relies heavily on technique. The original recipe doesn’t use cream, but rather butter, starchy pasta cooking water and parmesan cheese to form a silky emulsion.
Since butter comes from cream, I think adding it along with a good dose of butter is easier.
Wine Pairing
I developed this Alfredo pasta sauce to pair with the Meerlest 2023 Chardonnay.
Made from only grapes grown on the estate and matured in French oak barrels, the wine has a bright pale yellow colour with a green hue. It has aromas of apricot, peach, pear, lemon zest, and floral notes, with a hint of toasted almonds. The palate is structured yet vibrant, featuring focused stone fruit flavours, crisp acidity, and a mineral-driven finish that lingers elegantly.
This is a delicious food wine in general and pairs well with this dish.
Ingredients for the Best Mushroom Bacon Fettuccine Alfredo
- Tagliatelle pasta (use fettuccini if you prefer)
- Bacon (crispy and chopped)
- Button brown mushrooms (cremini)
- Cream (heavy or single)
- Parmesan cheese (freshly grated)
- Salted butter
- Salt & pepper
Step-by-Step: How to Make Creamy Mushroom Bacon Alfredo
Step 1: Cook the tagliatelle to perfection
- Boil salted water and cook fettuccine until al dente.
Step 2: Crisp the Bacon
- In a large pan, cook the bacon until crispy. Remove and set aside.
Step 3: Sauté the mushrooms
- In the same pan with bacon fat, add the butter and sauté mushrooms until golden.
Step 4: Make the Alfredo Sauce
- Add the cream and Parmesan. Stir until smooth.
Step 5: Combine Everything
- Toss in the cooked tagliatelle, bacon, and mushrooms. Stir to coat in sauce.
Pro Tips for Mushroom Bacon Fettuccine Alfredo
Don’t rinse the pasta after boiling it. The starch helps to emulsify the sauce and stick to the pasta.
Save additional pasta water to use in the sauce to thicken it.
Moving the pasta around in the sauce with tongs or shaking the pan will help emulsify the sauce.
This pasta is best served straight after making it and doesn’t reheat particularly well as it tends to split.
FAQs: Mushroom Bacon Alfredo Pasta
Can I use milk instead of cream?
It is best to use cream in this recipe as it allows the sauce to thicken. You can use single or heavy cream,
How do I store and reheat leftovers?
- Store in an airtight container for up to 3 days.
- Reheat gently with a splash of milk or cream.
- Pasta alfredo is best eaten after it is made as cream-based sauces often split when reheated in either the microwave or on the stovetop.
More easy pasta recipes you’ll love
The best pasta with tomatoes, olives and anchovies
Roasted butternut and mascarpone pasta
Creamy pasta with artichokes and spinach
Perfect pasta alla Norma
My best pasta recipes
- 200 grams Tagliatelle or fettuccini
- 50 grams of salted butter
- 90 grams of streaky bacon
- 200 grams of small brown button mushrooms sliced
- 2 tsp fresh thyme leaves stripped from stalk
- 250 ml 1 cup cream
- 50 grams of Parmesan finely grated plus more for serving
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Cook the pasta in a large pot of salted water until al dente. Make sure to reserve at least half a cup of pasta cooking water at the end of the cooking time.
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Place a small piece of the butter in a large nonstick pan and fry the bacon until crisp. Remove and set aside.
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Add another piece of the butter to the pan, then add the mushrooms and cook for a few minutes until starting to caramelize.
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Add the rest of the butter to the pan and allow it to melt and bubble slightly. Then add the cream and allow it to heat through.
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Add the grated Parmesan and stir to combine.
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Season with salt and pepper, and add the crispy bacon back to the pan.
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When the pasta is cooked to al dente, add it to the pan along with at least ¼ cup of the pasta water. Vigorously shake the pan and toss the pasta through with tongs to coat. You want to emulsify the butter and cream with the liquid. This should form a nice sauce.
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Season well with salt and pepper again as necessary and toss to combine.
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Serve immediately with more Parmesan coat.
- Store in an airtight container for up to 3 days.
- Pasta alfredo is best eaten after it is made as cream-based sauces often split when reheated in either the microwave or on the stovetop.
- If you do need to reheat, do so gently with a splash of milk or cream on the stove top.
*This post is proudly sponsored by Meerlust
Sam Linsell is a 3 x cookbook author, food stylist and photographer.
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