Traditional recipes

Bacon and mushroom penne recipe

Bacon and mushroom penne recipe

  • Recipes
  • Ingredients
  • Pasta
  • Pasta types
  • Penne

When I was in university, I created this delicious pasta dish using my favourite cheap ingredients: bacon, button mushrooms and garlic.

96 people made this

IngredientsServes: 6

  • 1 (500g) packet penne pasta
  • 1 tablespoon extra virgin olive oil, divided
  • 175g (6 oz) smoked bacon, chopped
  • 1 (200g) punnet mushrooms, sliced
  • 8 cloves garlic, minced
  • 750ml (1 1/4 pints) chicken stock
  • salt and freshly ground black pepper to taste
  • 50g (2 oz) freshly grated Parmesan cheese

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Cook penne according to packet instructions; drain.
  2. In a large frying pan over medium heat, cook bacon until browned. Stir in the garlic and cook for a few minutes, then add the mushrooms. Cook, stirring constantly, for a couple of minutes until the mushrooms begin to soften.
  3. Pour in the chicken stock, and bring to the boil. Allow to simmer over medium heat for about 3 minutes. Add cooked penne to the pan, and stir until coated. Simmer uncovered until the sauce has reduced to just a few teaspoons in the bottom. Place generous servings onto plates, and top with Parmesan cheese.

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Reviews & ratingsAverage global rating:(83)

Reviews in English (74)

Altered ingredient amounts.If I were to make this again I would add a little more bacon and mushrooms and use a little less pasta, maybe about 400g. I might also add a little cream.-30 Mar 2009

Used different ingredients.I started by frying a red onion and then added the bacon cooked for 5 mins then added the garlic and mushrooms, cooked these for about 3 mins. I then added the wine and reduced, then added the chicken stock. I finished off by adding half a tub of low fat onion and chive soft cheese to make a low fat creamy sauce. Yum!-06 May 2010

This is delicious, going to be a favourite!!-14 Aug 2014

Penne Boscaiola (Woodsman-Style Pasta With Mushrooms and Bacon) Recipe

Why It Works

  • A mixture of fresh and dried mushrooms gives this pasta the most complex, earthy flavor.
  • Soaking the dried porcini in white wine is an efficient step that infuses the wine with even more mushroom flavor.

This earthy, smoky classic pasta dish has all the flavors of the forest and a campfire packed into it. Loaded with mushrooms, bacon, tomatoes, and a touch of cream, it'll momentarily transport you from wherever you are to a cabin in a wintertime woodland.

How to Make Earthy, Smoky Penne Boscaiola (Pasta With Mushrooms and Bacon)

Recipe names don't always make much sense. Take cacciatore, for instance, which is named for a hunter, yet, in all its many forms, it almost never includes ingredients you'd expect someone to bring home from the hunt. The pasta sauce known as boscaiola, however, has the perfect epithet.

"Boscaiola" comes from the word for a woodsman. Taste the sauce and you immediately get the earthy flavor of mushrooms, which a woodsman would have collected in a small satchel while walking through the forest. Underneath it, a wood-fire smoke from bacon, evoking the embers of the wood cut by his own hand, smoldering in the hearth. The sauce is rounded out by onions, a bit of white wine, maybe some garlic, a touch of tomato, and a rich splash of cream.

Of course, as with all things Italian, there are countless variations. Some skip the cream, or the tomato, or both. Some add peas. You get the idea. For my version, I kept the cream and tomato, a combination that's welcome in comforting cold-weather pasta dishes. I also skipped the peas, which are such a strong symbol of spring that they've always seemed out of place to me in a dish that's obviously meant for autumn and winter. But that's just me. If you want some peas, adding them is as simple as tossing in a handful of frozen ones right at the end, just long enough to heat them through.

The bedrock of the sauce, though, is inarguably the mushrooms, so let's start there. This pasta is best with a variety of them. For most of us, that will mean a collection of cultivated mushrooms, like creminis, shiitakes, and oysters. If you can get some fresh wild ones in the mix, the sauce will be that much better. At the very least, we can all grab a tiny bag of dried wild porcini mushrooms, which deliver a much more intense mushroom flavor.

Since they're dried, they need to be rehydrated, which I do using white wine—we're going to add the wine to the sauce anyway, so pre-infusing it with porcini essence is the most efficient way to go about it. As soon as the porcini are fully softened, just squeeze them out, add them to the rest of the mushrooms, and reserve the soaking wine.

Next, I sauté some sliced bacon in a Dutch oven or large sauté pan until it's browned and slightly crisp, then remove it with a slotted spoon and add the mushrooms to the rendered bacon fat in the pan. The key to good flavor in the mushrooms is to cook them long enough to get some good color, which means being patient enough to let them dump their moisture, allow it to evaporate, then continue cooking, stirring occasionally, until they're well browned. Mushrooms are incredible sponges, so it's possible you'll have to hit the pan with some oil if it gets too dry.

With the mushrooms browned, I add sliced onions, minced garlic, and some minced fresh thyme leaves—keep in mind that any woodsy herb, like rosemary, thyme, or sage, can work here. When the onions have softened and turned lightly golden, I add the bacon back to the pot, along with the reserved porcini-soaking wine. (Just be careful not to let any sediment from the mushrooms into the pot, since it can sometimes be sandy.)

Some crushed canned tomatoes go in next. I prefer to start with peeled whole tomatoes instead of buying pre-crushed ones, as they tend to be better-quality and are less likely to contain firming agents that can prevent the tomatoes from breaking down properly into the sauce. Once you've simmered the sauce for a few minutes (which you can do while the pasta cooks), it's time to hit it with a small amount of cream.

When the pasta is nearly done, it can be drained and transferred to the pot with the sauce to finish cooking. Cooking the pasta in the sauce for the last few minutes is the best saucing technique—we've done the tests, we can prove it. A splash or two of pasta-cooking water is your best bet for loosening the sauce if it becomes too thick.

Once the pasta is off the heat, I stir in some grated Parmigiano-Reggiano cheese and fresh parsley, then serve. I live in New York City, but one bite of this stuff and I can almost convince myself I'm in a cabin deep in the woods, a glowing fire fighting back the cold air as it seeps through the walls. For a few minutes, I am the woodsman.

Which mushrooms are best for this recipe?

As mentioned above, there aren't specific rules on how to make this sauce. In Italy, of course, Porcini mushroom would always be the star of any mushroom recipe, as it is our favorite one. Another very commonly used one is Finferli or Giallarelle, which is the Chantarelle mushroom.

You can use whichever mushroom you can find available in your area. In Fall, between September and October, you should find a greater variety of mushrooms.

If fresh mushrooms are not an option, then you can also use frozen ones. Do not thaw first otherwise they will lose all the flavorful water. Toss them directly in the sauce and cook it a bit longer than said in the recipe.

Bacon and Mushroom Penne Pasta

A delicious, quick and easy pasta dish. A tomato and creamy cheese sauce with bacon, mushrooms and penne - a classic combination and a lovely comfort dish. I hope you enjoy!

preparation time:
20 minutes
cooking time:
30 minutes

serves 4-6 people

500 g penne (of course you can subsitute any pasta you like)
2 400g tins tomatoes/passata
300g mushrooms chopped
200g soft cheese (i used philadelphia with herbs but any plain soft cheese would work too)
1 onion chopped
1 250g pack bacon chopped (i used smoked but unsmoked is ok if you prefer)
1 tbs olive oil
parsley to garnish (optional)
parmesan (optional)
salt and pepper to taste

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Bet this would be good with chicken added or on the side!

On average how many people does this recipe serve?

Kacie, It can serve 6, it all depends on the size of the portions. Most boxes of 16 oz of penne pasta state 8 servings. If you like big portions 6. This is rich, so smaller portions, up to 8.

Has anyone tried using cream of mushroom soup instead of fresh mushrooms and heavy cream?

You want to use shredded Parmesan cheese, not the powder stuff on the shelf – but the good stuff.

In the pics of the ingredients, it shows shredded parmesan, but in the recipe it says grated parmesan. Does it matter which one I use? Thank you.

Niki – The Pin link is with the recipe recipe – you can copy and paste this too:

Is there a way to pin this?

Approximately how many people does this serve?

Hi Mary, I just wanted to boast on this recipe. It is so easy to make and oh, so delicious. Thanks so much. We will be having this again. And I hope you dont mind me sharing the recipe?
Laurie D

Hi Mary, I just wanted to boast on this recipe. It is so easy to make and oh, so delicious. Thanks so much. We will be having this again. And I hope you dont mind me sharing the recipe?
Laurie D

Great catch, Ruth! Thank you! Fixed. This is a wonderful (sinful) pasta dish. I hope you enjoy it as much as my family did. Have a wonderful weekend!

Pamela, I hope you enjoy it too!

Hi Mary! I just wanted to point out that the mushrooms were left out of your ingredients list. I looked at the recipe and saw it's a half cup fresh sliced if anyone is wondering. Thank you for the great recipe. I've been looking for some good, quick one dish meals.

This looks awesome. We love pasta dishes so I pinned this and will be making it for sure.

Today’s recipe: bacon and mushroom penne

Cooking pasta is easy until it goes wrong. And that’s a disaster.

Fortunately, chef Kyle Marshall provided us with a simple penne pasta recipe that would allow us all to hone our skills.

Penne is a short cylindrical pasta that is ideal for thick sauces that can fill the cylinder.

Even a kitchen expert can cook delicious Marshall dishes.

When Marshall was 23, he faced a controversy over whether to play cricket professionally or study to become a chef.

He chose to do both, and in 2013 also decided to sign up for a part-time culinary diploma at Capsicum Culinary Studio’s Boxburg campus while playing for the Eastern Cricket Union.

After graduating, he went to England for six months to play Club Cricket at the Barnoldswick Cricket Club, where he first tasted working in a professional kitchen while working part-time at a small 20-table cafe in a village in northern England. I did. ..

When Marshall returned from England in 2015, he landed his first hotel job at the Southern Sunhide Park Hotel, where he worked as a comish chef.

A year later, he turned 54 at Rosebank Bath. After spending three years at a Rosebank-based hotel, he moved to Palazzo Monte Cassino, where Marshall learned how much he could achieve on his own.

Below is one of his favorite and reliable recipes.

“If I had to choose the last meal so far, it’s at the top of my list,” says Marshall.

Bacon and mushroom penne.Photo: Included

Bacon and mushroom penne

Finely chopped red onions ½

A handful of chopped parsley

Bring the pan to high heat and add the chopped bacon. Wait for the fat to render and the bacon to turn slightly brown. Next, add the onions and garlic and fry until golden.

When it turns golden, add mushrooms and cook until almost dry.

Remove the glaze from the pan with white wine and cook until the wine evaporates.


Bring a large pot of water to a boil. Add penne pasta and a pinch of salt and cook until just shy of al dente. Drain pasta, reserving ½ a cup of the pasta cooking water.

Heat olive oil in a frying pan. Add onion, garlic and bacon to the pan and sauté until onion is softened, approx. 2-3 minutes.

Add mushrooms to the pan, and sauté for another 2-3 mins, or until the mushrooms have softened.

Add tinned tomatoes, red chilli flakes, dried Italian herbs and salt and pepper. Bring to a boil, then reduce the heat to low and allow to simmer for 10 minutes, or until the sauce thickens.

Add cooked penne and ¼ cup reserved pasta water to the frying pan. Cook, tossing, until the sauce thickens and coats the pasta, approx. 1-2 minutes.

Serve with a sprinkling of parmesan cheese on top.

Creamy Bacon Mushroom Pasta

This Creamy Bacon Mushroom Pasta is a perfect date night at home meal, or even just an average weeknight! It is also deceptively fast and easy to make, coming together in under 30 minutes. Savory bacon and mushrooms in a creamy sauce, all tossed together with pasta will have you coming back for seconds!

Sometimes we just want a big bowl of creamy pasta and nothing else will do. I’m not sure why, put pasta seems to be a perfect dish to serve for date night at home. Maybe it’s that scene in Lady and the Tramp with the spaghetti that made an impression on all of our young brains, subconsciously teaching us all that pasta = love.

Speaking of which, the first time this Creamy Bacon Mushroom Pasta appeared in our house was when I came home from working out and Mr. Briar was busy in the kitchen making this for dinner. I do have to say that walking into the house and discovering your partner is making dinner IS pretty romantic. My workout may have been negated by a big bowl of creamy pasta with bacon but it was worth it.

What I love about this recipe is that it is very fast and easy to make, but it seems like something you would be served in a restaurant. Savory bacon and mushrooms in a creamy white wine sauce is something that rarely goes wrong, and it will certainly make YOUR loved one happy! If you don’t want to use wine in the sauce, feel free to sub chicken broth.

Bacon and Mushroom Carbonara

So this is it everyone! We are all rested and enjoyed a great time with our families and friends over the holidays. If you happen to live in South Africa &ndash I am sure there will be more than a few of you driving back from the coast. I am sure the roads will be hectic as all the Valies make their way back to Gauteng.

I was fortunate enough not to spend all my time on the roads during our break, and we ended up having an awesome New Years spent with a few friends at Hartebeespoort Dam, 15 minutes from where we live in Fourways.

Some people might be glad or even relieved to be back at home after their break, you even get people that can&rsquot wait to get back &ndash like my mom &ndash but for me it is totally the opposite. I really wouldn&rsquot mind spending more time in the pool with my little boy, who has finally found the courage to swim on his own with his little inflatable armbands.

And after indulging in sweets and crisps, meat and bread and lots of potatoes and puddings and the list just goes on and on, I simply have to get back to gym and on a &ldquobetter&rdquo eating regime. The last meal before we left had to be a comforting one, and no other ingredient like pasta gives me more comfort.

This recipe of Bacon and Mushroom Carbonara was the perfect meal to end off our holiday, a last little treat before all the carbs are banned from my pantry!

You can tweak this recipe to your liking if you don&rsquot like mushrooms for instance you can just leave it out. This Carbonara sauce is a combination of parmesan cheese, eggs and cream and is definitely a decadent sauce to accompany beautifully cooked fettuccini and crispy smoky bacon with flavorsome mushrooms.

Watch the video: Πένες μανιτάρια a la crème. Yiannis Lucacos (January 2022).