Bacon and Mushroom Pasta

Onions and meaty portobellos simmer in a garlicky tomato sauce for a filling pasta dinner. Crispy bacon adds smoky flavor and crunch. For a meatless dish, omit the bacon and sauté the onion, mushrooms, and garlic in 1 tablespoon olive oil.


6 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Cook: 22 Minutes

Nutritional Information

Calories 225
Caloriesfromfat 22 %
Fat 5.6 g
Satfat 2 g
Protein 9.3 g
Carbohydrate 32.7 g
Fiber 2.7 g
Cholesterol 9 mg
Iron 0.8 mg
Sodium 736 mg
Calcium 87 mg


4 center-cut bacon slices
1 medium onion, halved lengthwise and thinly sliced crosswise
1 (8-ounce) package presliced fresh baby portobello mushrooms
3 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes with roasted garlic, undrained
1 1/2 tablespoons chopped fresh oregano
1 tablespoon balsamic vinegar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 (9-ounce) package fresh fettuccine
1/4 cup grated fresh Parmesan cheese


1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan. Crumble bacon, and set aside.

2. Add onion to drippings in pan; sauté 3 minutes. Add mushrooms and garlic; sauté 4 minutes. Add tomatoes and next 4 ingredients; bring to a boil, reduce heat, and simmer 5 minutes.

3. While vegetable mixture simmers, cook fettuccine according to package directions, omitting salt and fat. Drain and add fettuccine to vegetable mixture; toss well. Sprinkle pasta and vegetables with crumbled bacon and Parmesan cheese.