One-Pot Mushroom and Bacon Rigatoni
One-Pot Mushroom and Bacon Rigatoni
Ingredients
For the Pasta
- 1 pound rigatoni pasta
For the Main Components
- 12 ounces thick-cut bacon, diced
- 2 pints mixed mushrooms, gills scraped from portobello, sliced
- 1 white onion, large, sliced
- 3 garlic, cloves, minced
For the Cream Sauce and Seasoning
- 2 cups heavy cream
- 1 cup chicken broth
- 1 bunch fresh chives, chopped
- 1/4 cup fresh parsley, chopped
- 2 cups Parmesan cheese, grated
- 1 tablespoon salt
- 2 teaspoons black pepper
- 2 tablespoons fresh lemon juice
Instructions
- 1
Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package directions until al dente. Once cooked, drain the pasta and set it aside.
⏱️ 10 min
- 2
In the same large Dutch oven or heavy-bottomed pot, place over medium heat. Add the diced bacon and cook until crispy, stirring occasionally. This should take about 8-10 minutes. Once cooked, remove the bacon with a slotted spoon and set aside, reserving the rendered bacon fat in the pot.
⏱️ 10 min
- 3
Add the sliced white onion to the pot with the bacon fat. Sauté for 2-3 minutes, stirring constantly, until softened and translucent.
⏱️ 3 min
- 4
Add the minced garlic and sliced mushrooms to the pot. Season with the salt and black pepper. Cook for 5 minutes, stirring occasionally, until the mushrooms are deeply browned and tender.
⏱️ 5 min
- 5
Return the cooked crispy bacon to the pot with the mushrooms and onions.
⏱️ 1 min
- 6
Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer, stirring occasionally. Allow the sauce to thicken slightly for 3-4 minutes.
⏱️ 4 min
- 7
Turn off the heat. Stir in the grated Parmesan cheese, chopped fresh chives, chopped fresh parsley, and fresh lemon juice until well combined and the cheese is melted into the sauce.
⏱️ 2 min
- 8
Add the cooked rigatoni pasta to the pot with the sauce. Toss gently until the pasta is fully coated. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pot Mushroom and Bacon Rigatoni
Ingredients
For the Pasta
- 1 pound rigatoni pasta
For the Main Components
- 12 ounces thick-cut bacon, diced
- 2 pints mixed mushrooms, gills scraped from portobello, sliced
- 1 white onion, large, sliced
- 3 garlic, cloves, minced
For the Cream Sauce and Seasoning
- 2 cups heavy cream
- 1 cup chicken broth
- 1 bunch fresh chives, chopped
- 1/4 cup fresh parsley, chopped
- 2 cups Parmesan cheese, grated
- 1 tablespoon salt
- 2 teaspoons black pepper
- 2 tablespoons fresh lemon juice
Instructions
- 1
Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package directions until al dente. Once cooked, drain the pasta and set it aside.
⏱️ 10 min - 2
In the same large Dutch oven or heavy-bottomed pot, place over medium heat. Add the diced bacon and cook until crispy, stirring occasionally. This should take about 8-10 minutes. Once cooked, remove the bacon with a slotted spoon and set aside, reserving the rendered bacon fat in the pot.
⏱️ 10 min - 3
Add the sliced white onion to the pot with the bacon fat. Sauté for 2-3 minutes, stirring constantly, until softened and translucent.
⏱️ 3 min - 4
Add the minced garlic and sliced mushrooms to the pot. Season with the salt and black pepper. Cook for 5 minutes, stirring occasionally, until the mushrooms are deeply browned and tender.
⏱️ 5 min - 5
Return the cooked crispy bacon to the pot with the mushrooms and onions.
⏱️ 1 min - 6
Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer, stirring occasionally. Allow the sauce to thicken slightly for 3-4 minutes.
⏱️ 4 min - 7
Turn off the heat. Stir in the grated Parmesan cheese, chopped fresh chives, chopped fresh parsley, and fresh lemon juice until well combined and the cheese is melted into the sauce.
⏱️ 2 min - 8
Add the cooked rigatoni pasta to the pot with the sauce. Toss gently until the pasta is fully coated. Serve immediately and enjoy!
⏱️ 1 min