Creamy Mushroom and Bacon Spaghetti
A quick and delicious pasta dish featuring creamy sauce, mushrooms, and crispy bacon, perfect for a weeknight dinner.
Ingredients
Pasta Ingredients
- 200 g Spaghetti (or any pasta of your choice)
- 1/2 cup Heavy Cream (substitute with half-and-half for a lighter option)
Meat Ingredients
- 150 g Bacon, diced (try pancetta for a gourmet twist)
Vegetable Ingredients
- 250 g Mushrooms, sliced (button or cremini mushrooms work well)
- 2 cloves Garlic, minced
- Fresh Parsley, chopped (for garnish)
Other Ingredients
- 1/2 cup Parmesan Cheese, grated (fresh is best for flavor)
- 1 tablespoon Olive Oil
- Salt and Pepper to taste
Instructions
Preparation
- Begin by filling a large pot with water and bringing it to a boil. Add a generous pinch of salt.
- Cook 200g of spaghetti according to package instructions until al dente, usually around 8-10 minutes. Reserve about a cup of pasta water before draining!
Cooking
- While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add 150g of diced bacon and cook until it turns crispy and golden brown, about 5-7 minutes. Remove and set aside, leaving the rendered fat in the pan.
- In the same skillet, add 250g of sliced mushrooms and sauté for about 5 minutes.
- Add 2 cloves of minced garlic and stir for another minute until fragrant.
- Pour in 1/2 cup of heavy cream and bring it to a gentle simmer.
- Stir in 1/2 cup of grated Parmesan cheese, mixing until the cheese has melted and the sauce thickens slightly. If it’s too thick, add a bit of the reserved pasta water until desired consistency is reached.
Combining and Serving
- Add the drained spaghetti to the skillet, tossing to combine it well with the creamy sauce.
- Stir in the crispy bacon, and season with salt and pepper to taste.
- Garnish with freshly chopped parsley and serve immediately.
Notes
For healthier alternatives, consider using coconut milk instead of heavy cream, zucchini noodles instead of pasta, or turkey bacon instead of regular bacon. Store leftovers in an airtight container for up to 3 days.