Creamy Pork Mince Pasta with Mushrooms
Servings: 6 servings
Calories: 708kcal
A quick 30-minute weeknight dinner featuring tender ground pork, earthy mushrooms, and crispy bacon simmered in a rich paprika double cream sauce.
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Equipment
- 1 cast iron pot
- 1 larger saucepan
Ingredients
Pasta & Pork Base
- 350 g penne pasta or rigatoni/fusilli
- 500 g pork mince ground pork
- 500 g fresh mushrooms sliced
- 100 g smoked bacon diced
- 1 pc onion medium, finely chopped
- 1 pc red pepper cut into 1-inch pieces
- 1 pc yellow pepper cut into 1-inch pieces
- 1 tablespoon sunflower oil or olive oil
Seasonings & Sauce
- 300 ml double cream heavy cream
- 1 teaspoon paprika Hungarian, sweet
- 1 teaspoon paprika paste sweet pepper paste / Piros Arany
- 1 teaspoon oregano dried
- 1 teaspoon marjoram dried
- 1 teaspoon sea salt kosher, adjust to taste
- 1 teaspoon ground pepper freshly ground
To Serve
- 50 g parmesan freshly grated
- 2 tablespoon parsley fresh, chopped
Instructions
- Boil Pasta Water: Bring a large pot of salted water to a boil for the pasta.
- Crisp Bacon & Sauté Veggies: Heat 1 tablespoon of oil in a deep skillet or cast-iron pot over medium heat. Add the diced bacon and fry for 2 minutes until light gold. Add the chopped onion and bell peppers with a pinch of salt, sautéing for 3–4 minutes until softened.
- Brown the Pork Mince: Add the pork mince to the skillet, breaking it up with a wooden spoon. Cook over medium-high heat for 4–5 minutes until browned and crumbly.
- Season: Stir in the sweet Hungarian paprika, 1 teaspoon paprika paste, oregano, marjoram, sea salt, and black pepper.
- Add Mushrooms: Toss in the sliced mushrooms. Cover with a lid and cook for 3–4 minutes so the mushrooms release their moisture and soften.
- Simmer Sauce: Pour in the double cream and fresh parsley. Lower the heat to medium-low and let the sauce simmer gently for 3–4 minutes until silky and slightly thickened.
- Cook & Reserve Water: While the sauce simmers, cook the penne until al dente. Reserve ½ cup of hot pasta water before draining.
- Combine & Serve: Add the drained pasta directly to the skillet with the sauce. Toss well, adding a splash of reserved pasta water if needed to loosen the sauce so it coats every tube smoothly. Serve immediately with freshly grated Parmesan.
Video
Notes
- Sour Cream Swap: For a traditional Hungarian tang, swap the double cream for full-fat sour cream (tejföl) or crème fraîche. Remove the pan from direct heat before stirring in sour cream to prevent curdling.
- Pasta Water Secret: Never skip adding a splash of reserved pasta water! The starches in the water help the cream sauce emulsify with the pork fat, making it cling to the pasta instead of sliding off.
Nutrition
Serving: 1grams | Calories: 708kcal | Carbohydrates: 49g | Protein: 32g | Fat: 43g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 131mg | Sodium: 741mg | Potassium: 769mg | Fiber: 3g | Sugar: 5g | Vitamin A: 964IU | Vitamin C: 6mg | Calcium: 169mg | Iron: 2mg
