Pasta With Bacon, Mushroom & Caramelised Onions

"I saw this on Better Homes & Gardens TV show, then in a magazine. It's become a family favorite - so light and yet so tasty! The "sauce" freezes well and reheats easily."
photo by Lori Mama photo by Lori Mama
photo by Lori Mama
Ready In:


  • 250 g bacon, pieces
  • 250 g sliced mushrooms
  • 2 red onions, cut in half & sliced
  • minced garlic (to taste)
  • thyme
  • spaghetti (or any of the long ribbon style pastas)
  • crumbly cheese (feta, ploughmans cheddar, anything that crumbles nicely)
  • butter


  • In a large frypan, fry the bacon, then set aside.
  • Melt butter in the same pan and then cook the onions until they have caramelised.
  • Add the mushrooms, garlic and thyme/herbs and the bacon again and reduce the heat to low.
  • Cook your pasta and then, using tongs or a spathetti spoon, add it to the pan with the bacon mixture in it. Do not drain as the liquid will help moisten the whole.
  • Serve with the cheese crumbled over the top.

Questions & Replies

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  1. RecipeNut
    This was a nice light tasty dinner my whole family enjoyed. I did use the sharp cheddar crumbles and added extra bacon and garlic. Thanks for the recipe!
  2. Lori Mama
    Simply delicious. I had been given a mushroom called Puff Ball, so I used it in this dish. I had never had this kind of mushroom and I found it got lost in this recipe. Too mild to stand up to the onion/bacon. I will use a portabella next time. Made for PAC Fall '07. :)
  3. Thymestudio
    SO GOOD! This made a wonderful light late night supper. Very easy with ingredients we had on hand and everyone loved it. I used Spinach Tagliatelle pasta and it was also nice and colorful! Thank you for posting. PAC-Fall07


<img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I work as a Project Administrator in Brisbane and in my spare time I combine my love of Embroidery and writing as the Embroidery Editor for I'm also a member of the SCA, and have an interest in historical foods.
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