Pasta with Ricotta, Bacon, Mushroom Sauce is creamy, rich, decadent, comforting, and downright delicious! And it really could not be an easier 30-minute dinner. You get the creaminess from the ricotta with a fantastic garlic backdrop. The mushrooms give a meaty and earthy bite. Then the bacon adds smokey and salty highlights. Finally, shelled edamame for a bit of color and texture!
Dice the bacon strips. Chop the parsley. Mince the garlic, if needed. Slice the mushrooms, if needed.
If your edamame is frozen, soak in warm water or put into the microwave to thaw.
Bring a large pot of water up to a boil. Add a tsp of salt to the water and then add the pasta to the boiling water and stir so they do not stick together. Bring back to a boil and cook for 7-8 minutes until al dente. Save 1 cup of pasta water, drain the pasta and add it back to the pot and cover while you finish the sauce.
While the pasta cooks, preheat a large skillet or frying pan on medium heat. Add the diced bacon. Separate the pieces into a single layer using a spatula. Let the fat render and the bacon start to crisp - about 10 minutes.
To the bacon, add the mushroom slices and spread out into a single layer. Cook for about 8-10 minutes, stirring halfway through, until the mushrooms have a nice sear on both sides. Add the edamame beans and garlic to the mushrooms and stir to combine.
Turn the heat to the lowest setting and add the half and half to deglaze the pan and scrape up any of the browned bits. Then add the ricotta cheese, dried oregano, salt, and pepper. Mix to combine the sauce. Add the pasta to the sauce (or sauce to the pasta) and toss to combine. Add in 1/4 of the reserved pasta water to the pasta and toss again. Transfer to a serving platter or plates and garnish with fresh parsley.