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!
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 diced bacon
- •1 cup chicken broth
- •1 bunch chives
- •3 cloves garlic
- •2 cups heavy cream
- •1/2 lemon juiced
- •2 pints portobello and button mushrooms
- •1 large white onion
- •2 cups grated Parmesan cheese
Pantry Items
Amounts also listed in instructions below
- •Black pepper
- •Salt
👨🍳 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
- ✓Prep all ingredients before starting to cook to streamline the process.
- ✓Use a large pot to prevent overcrowding when cooking the mushrooms for even cooking.
- ✓Reserve a cup of pasta water before draining to adjust sauce consistency if needed.
- ✓For a lighter version, substitute half of the heavy cream with low-fat milk.