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Creamy Bacon & Mushroom Pasta

Updated: Aug 6, 2020

I’ve made variations of this comforting pasta dish for years. On this occasion, I used creme fraiche, but in the past I’ve made this recipe with natural yogurt, sour cream or single cream - although you’d need a smaller quantity for the latter. Often I run a fragrant herb through it just before serving. Coriander, chives, chervil, Greek basil, parsley and not forgetting regular basil all work beautifully. All in all a great crowd pleaser for hungry mouths....and did I mention it’s easy on your wallet?


Serves 4-5


2 small onions or 1 large onion - finely chopped

3-4 cloves garlic - crushed

200g bacon lardons

1 punnet chestnut mushrooms - chopped

100ml white wine

500ml tub of creme fraiche

400g pasta





Sauté the onion until soft. Add the bacon and garlic and cook until golden. Throw in the mushrooms and cook for approximately 5 minutes. Pour in the wine and reduce.

Stir through the creme fraiche and gently warm through on a low heat. Mix in the cooked pasta, add grated Parmesan and finish with basil.

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