Creamy Bacon Mushroom Fettuccine

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creamy bacon mushroom fettuccine in a white bowl

This is a very simple and delicious dish with two of my very favorite flavor…. BACON & MUSHROOMS!  There is nothing I don’t love about this dish!

I have been known to drizzle truffle oil over the top for a special little treat!

REPIN Creamy Bacon Mushroom Fettuccine

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taking a forkful of creamy bacon mushroom fettuccine in a white bowl
5 from 1 vote
Review Recipe

Creamy Bacon Mushroom Fettuccine

Servings 4 servings
Author Holly Nilsson


  • 6 slices Bacon , Cut Into 1/2-inch Pieces
  • 1 clove garlic , minced
  • 2 cups thinly sliced mushrooms
  • 1/2 cup Low Sodium Chicken Broth
  • 1 1/2 cups Half-and-half cream
  • 2 tablespoons fresh parsley
  • 1/2 cup Freshly Grated Parmesan Cheese
  • Pepper To Taste
  • 1 Package fresh fettuccine noodles (9 oz)

Follow Spend with Pennies on Pinterest


  • Cook bacon until crisp. Remove from pan & set aside.
  • Leave enough bacon grease in the pan to lightly coat the bottom. Add mushrooms & garlic and cook on medium high heat about 3 minutes.
  • Add chicken broth to the mushrooms and turn heat up to high. Cook until most of the liquid has evaporated. Add in cream and cook until thick & bubbly. Add in bacon and cheese. Stir until the cheese is melted.
  • Meanwhile, cook pasta according to package directions. Toss cooked pasta noodles with sauce.
  • Sprinkle with parsley.

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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