Creamy Mushroom and Bacon Spaghetti is a decadent and flavorful pasta dish that combines crispy bacon, earthy mushrooms, and a rich, creamy sauce. It’s perfect for a weeknight dinner or even a special occasion. Here’s a simple recipe for it:
Creamy Mushroom and Bacon Spaghetti
Ingredients:
- 12 oz (340g) spaghetti (or your preferred pasta)
- 6 slices of bacon, chopped
- 1 tablespoon olive oil (optional, depending on bacon fat)
- 8 oz (225g) mushrooms, sliced (button mushrooms, cremini, or a mix work well)
- 3 cloves garlic, minced
- 1/2 cup dry white wine (optional, can substitute with chicken broth)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon dried thyme (or fresh thyme, if you have it)
- Fresh parsley, chopped (for garnish)
- Extra grated Parmesan (for serving, optional)
Instructions:
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Cook the pasta:
- Bring a large pot of salted water to a boil and cook the spaghetti according to the package directions, until al dente. Reserve about 1 cup of pasta cooking water before draining. Drain the pasta and set aside.
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Cook the bacon:
- In a large skillet or pan, cook the chopped bacon over medium heat until it becomes crispy (about 5-7 minutes). Remove the bacon and set aside, leaving the rendered bacon fat in the pan.
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Sauté the mushrooms and garlic:
- If needed, add a tablespoon of olive oil to the bacon fat in the skillet (if the pan is too dry).
- Add the sliced mushrooms to the pan and cook, stirring occasionally, until they release their moisture and become golden brown (about 5-6 minutes).
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
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Deglaze the pan:
- Pour in the white wine (or chicken broth if not using wine) and let it simmer for about 2-3 minutes, scraping up any browned bits from the bottom of the pan. This adds a lot of flavor to the sauce.
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Make the creamy sauce:
- Reduce the heat to low and pour in the heavy cream. Stir to combine and let it simmer gently for 3-4 minutes until the sauce thickens slightly.
- Stir in the grated Parmesan cheese, dried thyme, salt, and pepper. Adjust the seasoning to taste. If the sauce becomes too thick, add some of the reserved pasta water to loosen it up.
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Combine the pasta and bacon:
- Add the cooked pasta and crispy bacon to the skillet with the creamy sauce. Toss everything together until the pasta is well coated in the sauce. Add a bit of reserved pasta water if necessary to get the sauce to your desired consistency.
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Serve:
- Divide the creamy mushroom and bacon spaghetti between plates. Garnish with chopped fresh parsley and extra Parmesan cheese, if desired.
Tips:
- Mushroom variations: If you want to elevate the dish even more, consider using a mix of mushrooms like shiitake, portobello, or oyster mushrooms for more depth of flavor.
- Make it lighter: If you want a lighter version, you can use half-and-half instead of heavy cream, but the sauce may be less rich.
- Add a squeeze of lemon: A little squeeze of fresh lemon juice at the end can add a nice pop of brightness to balance the richness of the dish.
This creamy mushroom and bacon spaghetti is indulgent, comforting, and full of savory goodness. It’s a great meal for pasta lovers, and it’s so satisfying. Would you like to modify any of the ingredients or make it a bit different?