Creamy Mushroom
Bacon Spaghetti

A restaurant-style creamy mushroom pasta made in just ten minutes, featuring earthy mushrooms, savory bacon, white wine, and rich heavy cream.

Ingredients

• handful spaghetti
• 100 g shiitake mushrooms
• 100 g white button mushrooms
• 0.5 white onion
• 1 piece bacon
• 80 ml white wine
• 150 ml heavy cream
• to taste olive oil
• to taste salt
• to taste black pepper
• optional parsley
• optional Parmesan cheese

Instructions

1. 1Slice the shiitake mushrooms

   

   Place the shiitake mushrooms on a wooden cutting board and use a chefs knife to slice them into thick pieces. Thick slicing helps the mushrooms retain a hearty, meaty texture when sautéed.

   Tip: Cut the mushrooms uniformly so they cook evenly in the pan.
2. 2Slice the white button mushrooms

   

   Arrange the white button mushrooms on the wooden cutting board and slice them into thick pieces, matching the size of the shiitake mushrooms. Combining two varieties adds complex earthy flavors to the pasta sauce.

   Tip: Do not slice them too thin, as mushrooms shrink significantly during cooking.
3. 3Dice the white onion

   

   Take half a white onion and dice it finely on the wooden cutting board using a sharp knife. Finely chopped onions will soften quickly and blend smoothly into the creamy sauce base.

   Tip: Keep the root intact while dicing to make the process easier and safer.
4. 4Cut the bacon

   

   Place a piece of bacon flat on the wooden cutting board and cut it into small segments. Rendering the bacon will provide a savory, smoky fat base to sauté the aromatics and mushrooms.

   Tip: Cut across the strips for bite-sized pieces that distribute evenly throughout the dish.
5. 5Boil the spaghetti

   

   Bring a pot of water to a rolling boil, add a generous pinch of salt, and drop a handful of dry spaghetti noodles vertically into the water. Cook the pasta for 6 to 7 minutes until al dente.

   Tip: Salt the boiling water well so the pasta absorbs flavor as it cooks.
6. 6Stir the boiling spaghetti

   

   Use kitchen tongs to gently stir the spaghetti in the boiling water, ensuring the noodles submerge fully and do not stick together. Continue boiling for the remaining cooking time.

   Tip: Stirring during the first minute prevents the noodles from clumping at the bottom of the pot.
7. 7Add Bacon to Pan

   

   Place the cut bacon pieces into a hot pan with heated olive oil. Allow the bacon to cook so that it releases its fat and becomes slightly charred.

   Tip: Make sure the oil is heated before adding the bacon to help it render properly.
8. 8Render the bacon

   

   Stir the bacon pieces in the pan using a wooden spatula as they cook, allowing the fat to render and the edges to become browned and slightly charred.

   Tip: Render the bacon on medium heat so the fat melts out slowly without burning the pieces.
9. 9Sauté Mushrooms with Bacon

   

   Add the sliced mushrooms into the pan containing the browned bacon. Sauté the mixture together until the mushrooms have softened completely.

   Tip: Cook until the mushrooms absorb the bacon flavors and turn tender.
10. 10Add Diced Onions

    

    Toss the finely chopped white onions directly into the pan with the sautéed mushrooms and bacon. Continue to cook until the onions become fragrant.

    Tip: Chop the onions finely so they blend smoothly into the eventual sauce texture.
11. 11Deglaze with White Wine

    

    Pour 80ml of white wine into the pan over the mushroom, bacon, and onion mixture. Let it simmer until the alcohol completely evaporates.

    Tip: Wait for the alcohol aroma to cook off entirely before moving to the next step.
12. 12Add pasta water

    

    Ladling pasta water directly into the pan with the sautéed mixture to create a starchy base for the sauce.

    Tip: Always reserve a cup of starchy pasta water before draining your pasta to help emulsify the sauce.
13. 13Pour in heavy cream

    

    Turn the stove to low heat, then pour 150ml of heavy cream directly into the pan over the cooked mushrooms and onions. Sprinkle with freshly ground black pepper and stir everything together thoroughly to create a rich sauce base.

    Tip: Keep the heat low after adding the heavy cream to prevent it from separating or curdling.
14. 14Season with Black Pepper

    

    Sprinkle freshly ground black pepper over the creamy mushroom sauce in the pan and stir everything together well.

    Tip: Freshly cracked black pepper provides the best aroma and slight heat contrast to the rich cream.
15. 15Simmer the creamy mushroom sauce

    

    Turn the heat down to low and pour in 150ml of heavy cream into the pan with the sautéed mushrooms and bacon. Sprinkle with black pepper and stir well to combine all the flavors into a rich sauce.

    Tip: Keep the heat on low after adding heavy cream to prevent it from separating or curdling.

Storage & Reheating

Burn It Off

Frequently Asked Questions