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 pasta when I had extra mushrooms and onions to use up, and it quickly became a favorite for its rich savory taste and effortless preparation. It is a go-to comfort meal at our house when the weather turns chilly.
Ingredients
- Pasta: 350 g (12 oz) fusilli
- Meats: 150 g (5 oz) bacon, diced
- Vegetables: 1 medium onion, finely chopped, 250 g (9 oz) mushrooms, sliced, 2 cloves garlic, minced, 2 tbsp fresh parsley, chopped (optional)
- Dairy: 40 g (1/4 cup) grated Parmesan cheese, plus extra for serving
- Pantry: 2 tbsp olive oil, 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.
- Prepare 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:
- 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 and Serve:
- Stir in grated Parmesan cheese and parsley. Season with salt and pepper to taste. Serve immediately, topped with extra Parmesan if desired.
Save My kids always ask for seconds and love helping sprinkle extra Parmesan on top at the table which makes dinner feel special and fun.
Required Tools
Large pot, large skillet, slotted spoon, knife and cutting board are essential for preparing this fuss-free pasta recipe.
Allergen Information
Contains wheat from pasta, milk from Parmesan, and pork from bacon. Double-check ingredient labels if using alternatives.
Nutritional Information
Per serving: Calories 460, Total Fat 18 g, Carbohydrates 56 g, Protein 17 g.
Save This fusilli dish comes together quickly and makes any night feel a little cozier. Serve with a fresh salad to round out the meal.
Common Questions
- → How do I cook fusilli to the right texture?
Boil fusilli in salted water according to package instructions until al dente, then drain, reserving some pasta water to adjust sauce consistency.
- → Can I substitute bacon with another ingredient?
Yes, smoked pancetta can be used for a richer flavor, or omit meat entirely and add more mushrooms or sautéed vegetables.
- → What’s the best way to sauté onions and mushrooms?
Start by cooking onions in olive oil until translucent, then add mushrooms and cook until browned and tender for maximum flavor.
- → How does reserved pasta water enhance the dish?
Adding reserved pasta water helps loosen the sauce, creating a light, silky coating that binds ingredients together without heaviness.
- → What cheese works well with this dish?
Grated Parmesan cheese adds a savory, nutty element that complements the bacon and mushrooms beautifully.