Spaghetti with Warm Bacon-Mushroom Vinaigrette ~ it just sounds like you have to make it, doesn’t it? Well, me too, and it did not disappoint!
I know, I know ~ we all love a creamy pasta ~ but an oily pasta gets me every time. Give me aglio e olio any night and I’m happy.
This weeknight spaghetti with bacon and mushrooms leans that way: the “oil” is rendered bacon fat, and it gets infused with mushrooms, fresh sage, cracked black pepper, and a pinch of red pepper flakes. A generous splash of balsamic is the warm-vinaigrette moment ~ it adds bright acidity and deglazes all those crispy bacon-mushroom bits into a glossy pan sauce that clings to every strand.
simple skillet pasta tips
A quick and easy skillet pasta should definitely be in your wheelhouse. It’s easy, cheap, and really tempting. Yes technically this spaghetti with bacon and mushrooms is 2 pots because you have to boil the pasta, but it’s worth it.
Emulsion trick: when you add your pasta to your skillet bring along a good slosh of pasta water (as much as ¼–½ cup) The starch helps the oil and acid bond so the sauce turns glossy and lightly creamy, not greasy. Toss the pasta off the heat so it coats evenly; if it tightens, add another spoonful of water and keep tossing until it’s silky. Taste, then nudge the salt/acid at the end.
Bacon swap: pancetta or smoked turkey bacon both work; if lean, add a few tablespoons of olive oil so the vinaigrette isn’t dry.
Make it meatless: skip bacon, brown mushrooms in olive oil + butter, and add toasted walnuts for crunch.
Leftovers: rewarm gently in a skillet with a splash of water + olive oil; or pop it in the microwave, no shame there!
more weeknight friendly pastas
The key to a good weeknight-friendly pasta dinner? Ingredients that are easy to prep and cook fast while your pasta water is coming to a boil. No complicated sauces, no long simmers, just quick, easy, and delicious. After you’ve made spaghetti with bacon and mushrooms, try these!
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Spaghetti with Bacon and Mushrooms
Ingredients
- 0.5 lb bacon
- 12 ounces mushrooms (I used a mix of cremini and shiitake), sliced
- 3/4 lb spaghetti
- 3-4 Tbsp balsamic vinegar
- 1/2 cup grated Parmesan cheese
- handful fresh sage leaves, sliced thinly
- 1/2 tsp red pepper flakes
- salt and fresh cracked black pepper
Instructions
- Cut the 0.5 lb bacon into 1/2 inch pieces and add to a large skillet.
- Cook over medium heat until the bacon is mostly cooked through, but not completely crisp (it will continue cooking when the mushrooms are added).
- Add the sliced mushrooms, and continue to cook for 5-10 minutes until the mushrooms are soft and starting to lightly caramelize, and the bacon is fully cooked.
- Meanwhile cook the 3/4 lb spaghetti to al dente, according to package directions.
- Turn the heat under the skillet to low, and add the 3-4 Tbsp balsamic vinegar to the pan. Mix everything together, scraping any browned bits from the bottom of the pan.
- Add the cooked pasta to the skillet, and toss together with the grated 1/2 cup grated Parmesan cheese, handful fresh sage leaves, sliced thinly, and 1/2 tsp red pepper flakes. Season with salt and fresh cracked black pepper.
- Depending on how much fat has rendered from your bacon, you probably wont need additional oil, but if your spaghetti seems at all dry, add a little olive oil or a splash more balsamic vinegar.
- Serve immediately with more shredded parmesan, if desired.
Simplicity at it’s best! Love this restaurant quality pasta for a quick and easy dinner.