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Pasta with Bacon & Mushroom Sauce

Preparation time: 5min

Cooking time: 15min

Serves: 4

(3 votes, average: 3.67 out of 5)


  • 450g / 1 lb penne, or other preferred pasta
  •  2 tbsp olive oil
  • 350g/12 oz Crowe’s back rashers
  • 1 onion
  • 15g/1/2 oz butter
  • 1 or 2 cloves garlic
  • 350g/12 oz button mushrooms
  • 300ml/1/2 pint cream
  • Freshly ground black pepper
  • Grated Parmesan style cheese to serve (optional)



  1.  Bring a large pan of lightly salted water to the boil and cook the pasta in it for 7-8 minutes, or until al dente. Drain well, return to the pan and toss in the olive oil; keep warm.
  2.  Meanwhile, trim and dice the rashers, chop the onion and crush the garlic in a little salt. Melt the butter in a pan, and cook the bacon, onion and garlic gently for 5 or 6 minutes, or until the onion is just softening.
  3.  Trim the mushrooms and halve or quarter them, according to size, then add to the pan and cook for a couple of minutes. Stir in the cream, bring up to boiling point and simmer for 2 or 3 minutes.
  4.  Add this bacon and mushroom sauce to the pasta, mix well and season with a good grinding of black pepper.

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