Creamy Bacon
Mushroom Spaghetti
A luxurious, comfort-filled pasta dish featuring savory, crispy bacon and earthy mushrooms in a rich, velvety cream sauce.
This creamy bacon and mushroom spaghetti is the ultimate weeknight comfort food. By balancing the saltiness of rendered bacon with the deep umami of sautéed mushrooms, the dish gains complexity while remaining incredibly approachable. The addition of cream creates a luscious, glossy sauce that clings perfectly to every strand of al dente pasta.
Ingredients
- 200 g spaghetti
- 100 g bacon
- 150 g button mushrooms
- 1/2 red onion
- 20 g butter
- 100 ml heavy cream
- 150 ml milk
- to taste salt
- to taste black pepper
- 1 tbsp olive oil
Instructions
- 1Slice the mushrooms
Prepare the button mushrooms by slicing them into even pieces on a wooden cutting board to ensure they cook uniformly.
Tip: Keep your knife sharp for clean cuts without crushing the mushrooms. - 2Slice the bacon
Carefully slice the raw bacon into thick strips using a knife. These strips will provide a salty, savory base for the pasta sauce.
Tip: Chilling the bacon slightly before slicing makes it easier to cut into uniform strips. - 3Boil the spaghetti
Add the spaghetti to a pot of boiling water seasoned with salt and a dash of olive oil. Cook for 8 to 10 minutes until al dente.
Tip: Adding olive oil to the water helps prevent the pasta from sticking together while boiling. - 4Drain the pasta
After boiling, remove the spaghetti and drain it well. Do not rinse the pasta as the natural starch helps the sauce cling to the noodles.
Tip: Keep a small amount of pasta water aside to adjust the sauce consistency later. - 5Melt the butter
Place a knob of butter in a pan over low heat and allow it to melt completely until it begins to bubble gently.
Tip: Watch the butter closely to ensure it melts without browning too quickly. - 6Sauté the onions
Add the diced red onions to the melted butter in the pan. Sauté over low heat until the onions become fragrant and soft.
Tip: Cooking the onions slowly in butter releases their natural sweetness. - 7Sauté onions and bacon
Add the bacon strips to the pan with the sautéed red onions. Fry the bacon until it begins to brown and the fat renders, releasing its savory flavor into the onions.
Tip: Keep the heat low to medium to ensure the bacon renders slowly without burning the onions. - 8Add mushrooms
Incorporate the sliced button mushrooms into the pan with the bacon and onions. Stir-fry the mixture until the mushrooms are tender and have absorbed the flavors from the bacon fat.
Tip: Mushrooms release moisture; ensure high enough heat to evaporate the liquid for better browning. - 9Season the mixture
Season the bacon, onion, and mushroom mixture with freshly ground black pepper and sea salt. Adjust the seasoning according to your preference to enhance the base flavors of the sauce.
Tip: Freshly ground pepper provides a much stronger aroma than pre-ground pepper. - 10Pour in cream and milk
Pour 100 milliliters of heavy cream and 150 milliliters of milk into the pan. Stir to combine with the bacon, mushrooms, and onions, creating a rich, creamy foundation for the pasta sauce.
Tip: Pour slowly to allow the cream to gradually incorporate with the ingredients already in the pan. - 11Combine pasta with sauce
Add the cooked spaghetti into the pan with the simmering cream sauce. Ensure the noodles are well-coated by using tongs to lift and turn them within the sauce.
Tip: Ensure your pasta is al dente so it finishes cooking perfectly in the sauce without becoming mushy. - 12Reduce and finish
Continue to toss the spaghetti in the sauce over high heat. This process helps the sauce reduce and thicken, ensuring it adheres thoroughly to every strand of pasta for a rich, flavorful finish.
Tip: Keep the pasta moving constantly to prevent sticking and to ensure even coating.
