Macaroni in cream sauce with bacon, mushrooms and asparagus

Macaroni in cream sauce with bacon, mushrooms and asparagus

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 to 8
Author CASA Veneracion


  • 250 grams elbow macaroni (or your preferred pasta shape)
  • 4 tablespoons butter
  • 250 grams bacon diced
  • 250 grams fresh button mushrooms (I used brown but white is fine), caps and stems thinly sliced
  • 250 grams baby asparagus cut into thirds
  • salt to taste
  • pepper to taste
  • 2 cup cream more or less
  • parsley chopped
  • Parmesan grated


  • Cook the pasta in salted water according to package directions, undercooking it by about three to four minutes (see how to cook al dente pasta like a pro). Drain without rinsing in cold water.
  • While the pasta cooks, make the sauce. Heat the butter in a frying pan. Add the diced bacon and cook until lightly browned.
  • Add the mushrooms and cook, stirring occasionally, for about four minutes.
  • Add the asparagus. Sprinkle with salt and pepper. Cook for half a minute.
  • Pour in the cream. Stir. Sprinkle with more salt and pepper.
  • When the cream starts to simmer, add the pasta, stir then turn off the heat. Don’t worry of the mixture appears soupy at this point. Cover and leave to allow the pasta to finish cooking in the hot sauce for about five to seven minutes. In that time, the pasta will absorb most of the liquid as it continues to swell in the heat.
  • Taste the pasta. Add more salt and pepper, as needed.
  • Sprinkle in the chopped parsley. Stir a few times.
  • Serve topped with more parsley and grated Parmesan.