Creamy Mushroom-Bacon Rigatoni

Creamy Mushroom-Bacon Rigatoni

Smoky bacon adds umami to this simple and hearty mushroom pasta. Quick weeknight or laid-back weekend, this dish won’t fail you.




20 Mins

Cook Time

20 Mins



6 slices Schneiders Double Smoked Thick Cut Bacon, chopped

1 small onion, finely chopped

4 cloves garlic, minced

3 sprigs fresh thyme

½ tsp each salt and pepper

1 pkg (340 g) mixed fresh mushrooms, sliced

½ cup dry white wine

1 cup 35% whipping cream

12 oz (375 g) uncooked rigatoni

1 cup crumbled goat cheese

1 tbsp chopped fresh parsley


In Dutch oven, cook bacon over medium-high heat, stirring often, until crisp, about 4 minutes. Remove bacon to paper towel-lined plate and set aside. Drain all but 1 tbsp fat from pan. Add onion, garlic, thyme, salt and pepper; cook until softened, about 3 minutes.

Stir in mushrooms; cook until mushrooms are browned pan is dry, about 5 minutes.

Stir in wine, scraping up browned bits. Stir in cream. Discard thyme sprigs.

Meanwhile, in large pot of boiling salted water, cook pasta according to package directions. Drain, reserving ½ cup of the cooking liquid; add drained pasta to mushroom mixture, tossing to coat. Toss in half each of the cheese and reserved bacon, and enough of the cooking liquid to coat. Top with remaining cheese and bacon; sprinkle with parsley.

Tips: Replace goat cheese with freshly grated Parmesan cheese, if desired. You can also use white mushrooms in place of the mixed mushrooms if that’s what you have on hand.

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