20 minutes is all you need to put this creamy bacon and mushroom spaghetti on the table. Recipe yields 8 adult-sized servings and can be halved or doubled easily.

Creamy Bacon and Mushroom Spaghetti is a quick, satisfying, and family-friendly dinner. It’s one of those go-to recipes that rarely gets old: the combination of bacon, mushrooms, pasta and cheese makes it hearty and comforting. The dish comes together fast, making it perfect for busy weeknights or anytime you need a reliable, filling meal.

This spaghetti is especially handy when you don’t have much fresh meat on hand or forgot to defrost. Using bacon gives the dish plenty of flavor with minimal prep. Add onions, bell pepper, mushrooms, cream and cheddar, and you’ve got a complete meal that pleases meat lovers and pasta fans alike.

This recipe makes a large pot—enough for eight adult servings. It fed five adults with leftovers to spare, so it’s great for families or for saving portions for a second meal. Serve with a crisp salad for a lighter side, or enjoy it as a complete, indulgent pasta dinner.

You can easily adjust the recipe: halve it for a smaller household or double it for a larger group—allow a few extra minutes for chopping if you increase quantities.

Creamy Bacon and Mushroom Spaghetti

Author: Linda Nortje

Summary: Ready in 20 minutes. A creamy, comforting spaghetti with bacon and mushrooms that serves eight.

Ingredients

• 500 g (16 oz) spaghetti
• 2 large onions, chopped
• 1 large green bell pepper, chopped
• 1 tbsp vegetable oil
• 250 g (8 oz) mushrooms, sliced
• 450 g (1 lb) bacon, chopped
• 1 cup double cream (fresh cream)
• 2 cups white cheddar cheese, grated
• Parsley, optional, to garnish

Instructions

1. Cook the spaghetti according to package instructions in a large pot. Drain and set aside when done.
2. While the pasta cooks, heat the oil in a large skillet and sauté the onions and green bell pepper until soft and the onions begin to brown.
3. Use a slotted spoon to remove the onions and pepper from the pan and set them aside.
4. Add the mushrooms to the same skillet (add a little more oil if needed) and sauté until they are soft and browned. Remove and keep with the onions and pepper.
5. Add the chopped bacon to the pan and fry until crispy or to your liking. Return the onions, pepper and mushrooms to the pan, pour in the cream, and stir to combine. Heat through gently.
6. Return the drained spaghetti to the large pasta pot, add the bacon and cream mixture, and stir to combine. Gradually stir in the grated cheddar in three additions, mixing well after each addition until the sauce is smooth and creamy.

Serve immediately, garnished with parsley if desired.

LINDA