Save A hearty and flavorful pasta dish featuring fusilli tossed with crispy bacon, sautéed onions, and earthy mushrooms—ready in just 30 minutes for a comforting weeknight meal.
This recipe quickly became a household favorite for easy weeknight dinners packed with savory flavors.
Ingredients
- Pasta: 350 g (12 oz) fusilli pasta
- Proteins: 150 g (5 oz) smoked bacon, diced
- Vegetables: 1 large yellow onion, thinly sliced, 250 g (9 oz) cremini or button mushrooms, sliced, 2 cloves garlic, minced
- Dairy: 60 ml (1/4 cup) heavy cream, 30 g (1/4 cup) grated Parmesan cheese, plus extra for serving
- Pantry & Seasonings: 2 tbsp olive oil, Salt and freshly ground black pepper, to taste, 2 tbsp chopped fresh parsley (optional)
Instructions
- Step 1:
- Bring a large pot of salted water to a boil. Cook fusilli according to package instructions until al dente. Reserve 120 ml (1/2 cup) pasta water, then drain pasta and set aside.
- Step 2:
- Meanwhile, heat olive oil in a large skillet over medium heat. Add diced bacon and cook until golden and crisp, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving rendered fat in the pan.
- Step 3:
- Add sliced onions to the pan and sauté for 34 minutes until softened. Stir in mushrooms and cook for another 5 minutes, until mushrooms are browned and any liquid has evaporated.
- Step 4:
- Add minced garlic and cook for 1 minute, stirring frequently.
- Step 5:
- Return bacon to the skillet. Pour in heavy cream and bring to a gentle simmer. Stir in grated Parmesan. If the sauce seems too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Step 6:
- Add cooked fusilli to the skillet and toss everything together until well coated. Season with salt and pepper to taste.
- Step 7:
- Serve immediately, garnished with extra Parmesan and chopped parsley if desired.
Save Making this fusilli brings back fond memories of family dinners filled with laughter and delicious aromas.
Notes
For a lighter version, substitute half-and-half for heavy cream or omit cream entirely for a more rustic dish. Try pancetta instead of bacon for an Italian twist. Pairs well with a crisp white wine such as Pinot Grigio. Add a handful of baby spinach at the end for extra greens.
Required Tools
Large pot, large skillet, slotted spoon, chefs knife, cutting board, wooden spoon
Nutritional Information
Calories: 540. Total Fat: 24 g. Carbohydrates: 61 g. Protein: 20 g per serving.
Save This fusilli recipe is a quick and satisfying meal that never fails to please guests and family alike.
Recipe Q&A
- → What type of pasta works best for this dish?
Fusilli is ideal as its twists hold the creamy sauce well, ensuring each bite is flavorful.
- → Can I substitute bacon with another ingredient?
Pancetta is a great alternative, offering a similar smoky, savory element to the dish.
- → How can I make the sauce creamier without heavy cream?
Try using half-and-half or omit the cream and rely on pasta water and Parmesan for creaminess.
- → Is it necessary to reserve pasta water?
Yes, reserved pasta water helps adjust sauce consistency and helps the sauce cling to the pasta.
- → What herbs complement the flavors best?
Fresh parsley adds a bright, fresh note, balancing the richness of bacon and cream.
- → Can I add vegetables for extra nutrition?
Adding baby spinach near the end provides extra greens without overpowering the flavor.