Just Cooked: My Creamy Bacon and Mushroom Pasta

“Not only are pasta dishes delicious, but they are also great, easy options for a quick dinner during a busy weekday.” -Marcus Samuelsson

I recently made chocolate no-machine ice cream and it was a success! I have even used some of the ice cream to make chocolate milk shakes because summer is just so hot in the Philippines. Still left over from that attempt though was 550 ml of cream that I had nothing to use for because I was not planning to make more ice cream that would not fit my freezer anyway.

Because the cream I got is kinda a multi-purpose cream (whipping, pouring, cooking, etc. type), I decided to make my bacon and mushroom creamy past for dinner that night. This is my go-to pasta when I feel like eating pasta or have visitors coming over and we did not want to cook anything too complicated.

I am by no means a chef and my recipe was just based on what I think and taste is just right. I also do not know how to make this in a smaller batch because I have been used to always making this for at least five or more people.


250 grams of honeycured bacon (or more! The more, the better!)

1 can of Campbell’s Classic Cream of Mushroom (I have never used anything else)

550 ml of cream (you may use full cream milk if you do not want it very thick)

1 bouillon chicken cube

1 small can of pieces and stems mushroom (add more if desired)

A pinch of salt

A dash of white pepper

A dash of garlic powder (I do not want real garlic in my pasta)

A dash of onion powder (I also do NOT want real onion in my pasta)

Dried basil and dried parsley (I used about a half to a full tablespoon of each, depending on my mood)

1/2 tablespoon of sugar

If I feel a little more indulgent, I also add bits of ham in.

I basically boil the bacon and then wait for it to fry in its own oil. Once crispy, I add in the mushrooms (drained) and add a dash of garlic and onion powders. I don’t let the mushrooms fry so much. I just allow it to cook with the bacon for a few minutes before going in with the cream of mushroom.

The cream of mushroom will be thick, at times like jelly. But, the heat will allow it to get to a runnier (but not too much) consistency. Then I add the cream, a pinch of salt, and a dash of white pepper. I let it simmer for a few minutes before adding in the bouillon chicken cube. I keep on stirring so my cream will not burn at the bottom of the pan.

I don’t let it get to a roaring boil but once it’s bubbling into a hard simmer, I add in the dried basil and dried parsley. I cannot have creamy pasta without basil! Once it’s gotten to a boil and the sauce has thickened to my desired consistency, I turn the heat off and move on to cooking the noodles.

I do not prefer mixing my cooked noodles in the sauce for some reason. I like to get some noodles on my plate and to pour sauce over it rather than getting them on my plate already combined. There’s something enjoyable for me about the pasta with the sauce and seeing the bits of cheese I earlier grated on top combine with the sauce and the noodles until I could not see or distinguish the cheese anymore. This evening though, I used store-bought Parmesan cheese.

So, there I have it. My favorite pasta. I am sure there are more delicious recipes out there but this is the first pasta I learned to do. Hence, it’s close to my heart.


How do you like your pasta?

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