Fusilli with Bacon and Mushrooms

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.