Creamy Bacon
Mushroom Pasta

A luxurious and velvety pasta dish featuring earthy sautéed mushrooms and smoky bacon in a thick cream sauce, finished with fresh thyme and cracked black pepper.

Ingredients

• 240 g white mushrooms
• 5 strips bacon
• 300 g long pasta (fettuccine or spaghetti)
• 12 onion
• 2 cloves garlic
• 5 sprigs fresh thyme
• 100 g dry white wine
• 200 g chicken stock
• 300 g heavy cream
• to taste salt
• to taste black pepper
• to taste olive oil
• optional fresh parsley

Instructions

1. 1Prep the mushrooms

   

   Begin by preparing about 240 grams of fresh white mushrooms. Wipe them clean and use a sharp knife to cut each mushroom into quarters. Cutting them into larger chunks like this ensures they retain a meaty texture once they are sautéed and incorporated into the creamy sauce.

   Tip: Avoid washing mushrooms under running water as they act like sponges; a damp cloth or paper towel is best for cleaning.
2. 2Slice the bacon

   

   Take five strips of raw bacon and slice them crosswise into bite-sized pieces. Uniform pieces will cook more evenly, allowing the fat to render out effectively while creating crispy bits of protein for the pasta.

   Tip: Slicing bacon is easier when it is very cold or slightly frozen.
3. 3Sauté the bacon

   

   Heat a small amount of olive oil in a large pan or wok over medium heat. Add the sliced bacon pieces and sauté them until they begin to turn golden and the fat has rendered. This rendered fat serves as the flavorful base for the entire dish.

   Tip: Starting with a little oil helps the bacon fat release more quickly without sticking to the pan.
4. 4Add the mushrooms

   

   Once the bacon has released its fat and started to brown, add the quartered mushrooms to the pan. Toss them well to ensure they are coated in the bacon fat and olive oil, which will help them brown beautifully.

   Tip: Dont crowd the pan too much; mushrooms need space to sear rather than steam.
5. 5Add aromatics and herbs

   

   Add half of a finely chopped onion, two cloves of minced garlic, and five sprigs of fresh thyme to the pan. Continue to sauté the mixture until the onions become translucent and the aromatics release their fragrance. Season with a pinch of salt and pepper at this stage.

   Tip: Fresh thyme is much more aromatic than dried; if using dried, reduce the amount by half.
6. 6Cook the pasta

   

   While the sauce base is cooking, bring a large pot of salted water to a rolling boil. Add 300 grams of dry fettuccine or your preferred long pasta. Cook the pasta until it reaches an al dente texture, as it will continue to cook slightly once tossed in the hot cream sauce later.

   Tip: Save a small cup of the starchy pasta water before draining because it is useful for adjusting the sauce consistency later if it gets too thick.
7. 7Deglaze with white wine

   

   Pour 100 grams of white wine into the pan with the sautéed bacon and mushrooms. Use a spatula to stir and scrape the bottom of the pan to release the flavorful browned bits. Let the wine simmer and reduce until only a small amount of liquid remains, which concentrates the flavor base.

   Tip: A dry white wine like Sauvignon Blanc works best here to add a bright acidity that balances the richness of the bacon fat.
8. 8Add the chicken stock

   

   Pour 200 grams of chicken stock into the pan. Continue to simmer the mixture over medium heat until the liquid reduces to about one-third of its original volume. This step builds a savory foundation for the cream sauce.

   Tip: If you are short on time, you can skip the wine and stock steps and go straight to adding the cream, though the final flavor will be less complex.
9. 9Incorporate the heavy cream

   

   Add 300 grams of heavy cream to the pan. Stir it well to combine with the reduced stock, mushrooms, and bacon. The cream provides the signature velvety texture and milky fragrance that makes this dish perfect for cold weather.

   Tip: Use full-fat heavy cream for the best stability and richness; lower-fat alternatives may not thicken as effectively when simmered.
10. 10Simmer the sauce until thick

    

    Allow the cream sauce to simmer gently. Stir occasionally as it bubbles and reduces to a thick, luscious consistency. This concentrated sauce will cling perfectly to the pasta noodles later.

    Tip: Keep the heat at a gentle simmer; boiling the cream too vigorously can cause the fat to separate and make the sauce oily.
11. 11Add the pasta to the pan

    

    Once the pasta is boiled in salted water, use tongs to lift it directly out of the pot and into the pan with the simmering sauce. A small amount of starchy pasta water entering the pan is beneficial as it helps the sauce bind to the noodles.

    Tip: Cook the pasta for 1-2 minutes less than the package instructions (al dente) so it can finish cooking in the hot sauce without becoming mushy.
12. 12Coat the pasta thoroughly

    

    Toss and flip the pasta in the pan, ensuring every strand is fully enveloped in the creamy mushroom and bacon sauce. Let it cook for another minute so the noodles can absorb some of the cream flavor.

    Tip: If the sauce becomes too thick during this final step, add a splash of reserved pasta water to loosen it to your preferred consistency.

Storage & Reheating

Burn It Off

Frequently Asked Questions