Italian nonnas never used bacon in pasta—this American-Italian fusion happened when 1950s immigrants couldn't find guanciale.
One-Pot Mushroom and Bacon Rigatoni
Indulge in the rich flavors of our One-Pot Mushroom and Bacon Rigatoni, where savory roasted mushrooms meet crispy bacon, all enveloped in a luscious cream sauce. In just 25 minutes, you can whip up a dish that feels gourmet, tantalizing your taste buds with every creamy, comforting bite. Get ready to impress without the fuss!
The Story
This Roman carbonara-meets-American comfort food hybrid emerged in 1980s New York when Italian-American chefs discovered that bacon could replace guanciale without causing their nonnas to disown them—throw in cream sauce that would make purists weep, add mushrooms that never belonged in carbonara, and you've got Little Italy's greatest act of culinary rebellion disguised as weeknight pasta.
Regional Twist
In Tuscany's Chianti region, they swap the portobello mushrooms for wild porcini and replace heavy cream with aged pecorino Romano, creating a earthier version that pairs brilliantly with local Sangiovese wine.
Prep
10
min
Cook
25
min
Serves
4
people
Level
beginner
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 2 cups (473 ml) bacon
- 1 bunch chives
- 2 cups (473 ml) heavy cream
- ½ lemon lemon
- 2 pints (946 ml) mushrooms
- 2 cups (473 ml) parmesan cheese
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- 1 cup (237 ml) chicken broth
- garlic (to taste)
- onion (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
In a large Dutch pot, cook the rigatoni pasta according to the packaging instructions. Once cooked, strain and set aside.
- 2
In the same pot, pat dry the bacon with a paper towel, place on medium heat, and cook until fully cooked. Remove from the pot and set aside.
- 3
Add the sliced onion to the pot and cook for 2-3 minutes while stirring constantly.
- 4
Add garlic and sliced mushrooms, season with salt and pepper, and cook for 5 minutes while stirring occasionally.
- 5
Once the mushrooms are cooked, add the bacon back to the pot.
- 6
Add cream and chicken broth, bring to a simmer, and let the sauce thicken for 3-4 minutes.
- 7
Turn off the heat, add Parmesan, chives, parsley, and lemon juice.
- 8
Finish by adding the cooked pasta and serve immediately.
💡 Pro Tips
- ✓Cook rigatoni to 1-2 minutes under package directions (al dente minus) since it will finish cooking in the cream sauce and absorb liquid without becoming mushy.timing1-2 minutes under
- ✓Pat bacon completely dry before cooking to achieve proper Maillard browning at 300-350°F surface temperature instead of steaming in its own moisture.technique300-350°F surface temp
- ✓Slice mushrooms to uniform 1/4-inch thickness so they release moisture evenly and caramelize simultaneously rather than some pieces steaming while others burn.ingredient1/4-inch thickness
- ✓Add Parmesan off heat and whisk vigorously to create an emulsion - temperatures above 160°F will cause the proteins to seize and create a grainy sauce.technique160°F maximum
- ✓Reserve 1 cup pasta cooking water before draining because its 2-3% starch content acts as a natural emulsifier to bind the cream sauce to the pasta.technique2-3% starch content
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