Creamy Bacon
Mushroom Spaghetti
A quick and comforting pasta dish that fuses Asian stir-fry techniques with Western flavors. This creamy spaghetti is packed with savory bacon and mushrooms.
This recipe puts a unique spin on a creamy pasta classic by using an iron wok, creating a fast and flavor-packed meal in under 20 minutes. The method combines the smoky, salty bite of bacon with earthy mushrooms and a velvety cream cheese base. It is a perfect example of how simple ingredients can come together for a restaurant-quality meal at home.
Ingredients
- 200 g spaghetti
- 150 g bacon
- 100 g white mushrooms
- 1/2 purple onion
- 2 cloves garlic
- 200 ml milk
- 100 g cream cheese
- 2 tbsp salt
Instructions
- 1Boil water and salt
Fill a Chinese-style iron wok with water and bring it to a vigorous boil. Once boiling, add two spoonfuls of salt to the water to season it before adding the noodles.
Tip: Adding salt to the boiling water ensures the pasta is well-seasoned from the inside out. - 2Boil the spaghetti
Add the dry, yellow spaghetti to the boiling, salted water. Cook for 10 minutes until the noodles reach the desired tenderness.
Tip: Ensure the water remains at a rolling boil after adding the pasta to prevent sticking. - 3Drain the spaghetti
After boiling for 10 minutes, use chopsticks to lift the softened spaghetti out of the water. Rinse the noodles under cold water to stop the cooking process and set them aside.
Tip: Passing the noodles through cold water prevents them from overcooking and sticking together. - 4Fry the bacon
Cut the bacon into rectangular pieces and add them to the iron wok. Fry the bacon until it begins to harden and release its fat.
Tip: Frying the bacon until it is slightly hard helps render the fat and creates a better texture. - 5Add garlic
Add the minced garlic to the wok with the bacon. Stir-fry together until the aroma of the garlic and bacon fills the air.
Tip: Be careful not to burn the minced garlic; stir constantly until fragrant. - 6Cook the mushrooms
Add the sliced white mushrooms to the bacon and garlic. Sauté until the mushrooms start to change color and fully absorb the savory aromas.
Tip: Allow the mushrooms enough time in the pan to soften and take on the flavors of the bacon fat. - 7Add the onions
Add the diced purple onions into the pan containing the cooked mushrooms and bacon. Stir-fry for a few minutes until the onions soften and begin to release their moisture, which will help create a flavorful base for the sauce.
Tip: Dont rush this step; letting the onions release their water helps combine the flavors of the bacon and mushrooms effectively. - 8Add milk to the base
Pour fresh milk into the pan over the bacon, mushroom, and onion mixture. Allow the liquid to simmer with the aromatics to create the base for the creamy sauce.
Tip: Use high-quality milk for a richer, smoother sauce consistency. - 9Incorporate cream cheese
Add half a box of cream cheese into the simmering milk mixture. Stir continuously until the cheese has melted completely and combined with the milk to form a thick, velvety sauce.
Tip: Ensure the heat is at a gentle simmer to prevent the cream cheese from curdling. - 10Add the spaghetti
Add the previously boiled and rinsed spaghetti into the pan with the bubbling cream sauce. The noodles should be well-drained before adding to ensure the sauce adheres properly.
Tip: If the sauce seems too thick, add a splash of pasta cooking water to adjust the consistency. - 11Toss and coat
Using a spatula or tongs, toss the spaghetti thoroughly in the creamy sauce until every strand is evenly coated. Continue stir-frying briefly until the pasta is heated through and well-incorporated with the bacon and mushroom base.
Tip: Work quickly to ensure the sauce stays emulsified and doesnt break.
