Save A hearty, budget-friendly pasta dish featuring crispy bacon, sautéed onions, and earthy mushrooms tossed with fusilli in a light, savory sauce.
I first made this fusilli one chilly evening when I wanted something filling but not heavy. It instantly became a favorite for its comforting combination of textures and tastes.
Ingredients
- Pasta: 350 g (12 oz) fusilli
- Meats: 150 g (5 oz) bacon, diced
- Vegetables: 1 medium onion, finely chopped
- Vegetables: 250 g (9 oz) mushrooms, sliced
- Vegetables: 2 cloves garlic, minced
- Vegetables: 2 tbsp fresh parsley, chopped (optional)
- Dairy: 40 g (1/4 cup) grated Parmesan cheese, plus extra for serving
- Pantry: 2 tbsp olive oil
- Pantry: Salt and freshly ground black pepper, to taste
Instructions
- Cook Fusilli:
- Bring a large pot of salted water to a boil. Add fusilli and cook according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
- Crisp Bacon:
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add diced bacon and cook until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pan.
- Sauté Vegetables:
- Add chopped onion to the pan and sauté until translucent, about 3 minutes. Stir in mushrooms and cook until browned and tender, about 5 minutes.
- Add Garlic:
- Add minced garlic and cook for 1 minute until fragrant.
- Combine Ingredients:
- Return bacon to the skillet. Add drained fusilli and toss well to combine. If the mixture seems dry, add a splash of reserved pasta water.
- Finish & Serve:
- Stir in grated Parmesan cheese and parsley. Season with salt and pepper to taste. Serve immediately, topped with extra Parmesan if desired.
Pin it My kids love helping toss the pasta or sprinkling the freshly grated Parmesan—little hands always eager at the table when this is served.
Substitutions & Variations
For more flavor, try swapping the bacon for smoked pancetta or mixing mushrooms varieties. If skipping dairy, use a vegan Parmesan alternative.
Pairing Suggestions
Serve with a crisp salad and a chilled glass of Pinot Grigio for a complete Italian-inspired meal.
Nutrition Info
Each serving is about 460 calories with 18 g fat, 56 g carbs, and 17 g protein. Perfect balance for a satisfying dinner.
Pin it Toss gently to coat and enjoy your pasta right away for the best flavor and texture. Save any leftovers for a quick lunch next day.
Frequently Asked Questions
- → How do I keep the bacon crispy?
Cook bacon over medium heat until golden and crisp, then remove it before adding vegetables to prevent sogginess.
- → Can I use other pasta types instead of fusilli?
Yes, similar shaped pastas like rotini or penne work well due to their ability to hold sauce and ingredients.
- → What can substitute bacon for a vegetarian version?
Omit bacon and add extra mushrooms or sautéed zucchini to maintain a rich, savory flavor.
- → How is the sauce made without heavy cream?
The sauce comes together with olive oil, reserved pasta water, sautéed garlic, and Parmesan, creating a light but flavorful coating.
- → What wine pairs best with this dish?
Crisp white wines like Pinot Grigio complement the dish’s savory and earthy flavors nicely.