🍝 Creamy Mushroom & Bacon Spaghetti
🧂 Ingredients (Serves 3–4)
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12 oz (340g) spaghetti
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6 slices thick-cut bacon, chopped
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8 oz (225g) mushrooms (cremini, button, or mixed), sliced
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3 cloves garlic, minced
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1/2 cup onion, finely chopped
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1 cup (240ml) heavy cream (or half-and-half for lighter version)
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1/2 cup (50g) grated Parmesan cheese
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1/2 tsp black pepper
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Salt, to taste
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1 tbsp butter (optional, for richness)
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Fresh parsley, chopped (for garnish)
👩🍳 Instructions
1. Cook the Pasta
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Bring a large pot of salted water to a boil.
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Cook spaghetti until al dente according to package instructions.
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Reserve 1/2 cup pasta water, then drain and set aside.
2. Cook the Bacon
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In a large skillet, cook bacon over medium heat until crispy.
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Remove with a slotted spoon and set aside. Leave about 1–2 tbsp of the rendered fat in the pan.
3. Sauté Mushrooms & Garlic
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In the same skillet with bacon fat, add onions and cook until soft (2–3 minutes).
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Add mushrooms and cook until browned and tender (about 5–6 minutes).
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Stir in garlic and cook for 1 more minute until fragrant.
4. Make the Cream Sauce
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Reduce heat to low. Add heavy cream and butter (if using), stirring gently.
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Add Parmesan cheese and black pepper. Stir until cheese melts and sauce thickens slightly (2–3 minutes).
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Add cooked bacon back in.
5. Combine with Pasta
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Toss in the cooked spaghetti. Mix until well coated.
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If the sauce is too thick, add a splash of the reserved pasta water until creamy and silky.
🌿 To Serve
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Garnish with chopped parsley and extra Parmesan.
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Serve hot with garlic bread or a green salad.
🔁 Variations
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Add spinach, sun-dried tomatoes, or a dash of chili flakes for a kick.
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Use pancetta instead of bacon for an Italian twist.
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Swap cream with plant-based cream for a dairy-free option.
Would you like a one-pot version, or a chicken-mushroom variation next?