Creamy Mushroom Spaghetti
A luxurious and comforting pasta dish, this creamy mushroom spaghetti balances earthy mushrooms and savory, crispy bacon in a rich, silky sauce.
Creamy mushroom spaghetti is a masterclass in combining simple, high-quality ingredients into an elevated meal. By sautéing the mushrooms until browned and rendering the bacon fat to build a flavorful base, you create a depth of flavor that complements the smooth, heavy cream sauce perfectly. It is the ideal recipe for a quick weeknight dinner that feels like a gourmet experience.
Ingredients
- 200 g spaghetti
- 150 g mushrooms
- 2 slices bacon
- 1/2 onion
- 2 cloves garlic
- 200 ml heavy cream
- 200 ml chicken stock
- 1 tbsp olive oil
- 20 g butter
- 30 ml white wine
- to taste salt
- to taste black pepper
- optional fresh parsley
Instructions
- 1Cut the bacon
Take two slices of bacon and cut them into smaller, manageable segments on your cutting board. These pieces will be easier to fry and distribute evenly throughout the pasta.
Tip: Keep the bacon slices stacked for faster, uniform cutting. - 2Mince the aromatics
Using a sharp knife, finely mince the onion and garlic cloves on a wooden cutting board. Ensuring they are minced finely will help them melt into the sauce and distribute their flavor throughout.
Tip: To prevent tears when mincing onions, ensure your knife is sharp to minimize cell damage. - 3Sauté the mushrooms
Heat olive oil and butter in a pan over medium heat. Add the mushroom slices and sauté until they are soft and the surfaces are nicely browned.
Tip: Do not crowd the pan, as this can cause the mushrooms to steam rather than brown. - 4Fry the bacon
Add the bacon segments to the pan with the browned mushrooms. Fry them together until the bacon becomes golden and crispy, and the fat has been rendered out.
Tip: Cooking the bacon with the mushrooms allows the fat to flavor the mushrooms as well. - 5Sauté the onion and garlic
Add the minced onion and garlic to the pan with the mushrooms and bacon. Stir-fry the mixture together until the aromatics are fragrant and softened.
Tip: Keep stirring to prevent the garlic from burning, which can turn the sauce bitter. - 6Add chicken stock
Pour 200ml of chicken stock (or water) into the pan with the sautéed mushrooms, bacon, and aromatics. Bring to a boil and let it simmer for about 10 minutes to develop the flavor.
Tip: Simmering helps integrate all the savory flavors into the base of your sauce. - 7Boil the spaghetti
Add the spaghetti to a pot of boiling water seasoned with sea salt. Cook for approximately 7 minutes until al dente, reserving a small amount of the cooking liquid before draining.
Tip: Keep the pasta water; the starchy liquid is essential for binding the sauce to the noodles. - 8Prepare the cream sauce
Once the mushrooms, bacon, and aromatics are well-sautéed and the white wine has evaporated, pour in 200ml of heavy cream. Reduce the heat to low and season with salt and black pepper, stirring until the sauce reaches a thickened consistency.
Tip: Maintain a low heat when adding the cream to prevent it from separating or curdling.
