Creamy Bacon
Mushroom Pasta
A decadent, restaurant-quality pasta featuring crispy bacon, sautéed mushrooms, and a velvety, garlic-infused white sauce ready in minutes.
This creamy bacon pasta is the ultimate comfort dish for busy weeknights. By building a classic roux base and balancing it with the savory, smoky depth of bacon and earthy mushrooms, you achieve a sophisticated flavor profile that tastes like it spent hours in the kitchen. It is a testament to how a few quality ingredients can transform into a luxurious, satisfying meal.
Ingredients
- 150 g pasta
- 3 strips bacon
- 30 g mushrooms
- 15 g garlic
- 30 g onion
- 30 g butter
- 20 g flour
- 300 g milk
- 20 g heavy cream
- 15 ml whiskey
- 30 g cooking oil
- 3 g salt
- 1 g white pepper
- to taste black pepper
- to taste dried parsley
Instructions
- 1Sauté the flour
Place 20g of flour into a stainless steel pot and cook over low heat, stirring constantly until the flour becomes fragrant. This technique toasts the flour, removing the raw taste and forming the base for a smooth, thick sauce.
Tip: Keep the heat low to prevent the flour from burning, which would ruin the sauces flavor. - 2Incorporate butter
Add 30g of butter to the toasted flour and mix well with a whisk until the mixture is smooth and fully combined. This step creates a roux, which is essential for thickening the sauce later.
Tip: Using a whisk helps ensure there are no lumps in the mixture. - 3Create the cream sauce
Slowly pour 300g of warm milk and 20g of heavy cream into the pot with the roux. Continue to cook over low heat while stirring, adding 1g of white pepper and 3g of salt, until the sauce thickens to a silky consistency. Once thickened, remove from heat.
Tip: Adding the milk slowly helps keep the sauce lump-free. - 4Sauté aromatics
Heat 30g of cooking oil in a separate pan over medium heat. Add 15g of minced garlic and 30g of chopped onion, sautéing until they are softened and fragrant.
Tip: Dont let the garlic brown too quickly, as it can turn bitter. - 5Cook the bacon
Add 3 strips of bacon to the pan with the sautéed aromatics. Cook until the bacon is fragrant and has rendered some of its fat.
Tip: Rendering the bacon fat adds a wonderful depth of flavor to the entire dish. - 6Sauté mushrooms
Add 30g of sliced mushrooms to the pan. Cook until the mushrooms have softened and absorbed the flavors from the bacon and aromatics.
Tip: Mushrooms release moisture, so cook them until the pan is mostly dry for better browning. - 7Combine sauce with ingredients
Pour the prepared white sauce into the pan containing the sautéed bacon and mushrooms. Stir continuously over low heat to ensure the sauce, bacon, and mushrooms are well incorporated and emulsified.
Tip: Keep the heat low to prevent the sauce from breaking or becoming too thick. - 8Toss with pasta
Add the cooked pasta into the pan with the creamy sauce mixture. Toss everything together until the noodles are evenly coated in the rich, velvety sauce.
Tip: Use pasta water to adjust the consistency if the sauce becomes too thick while tossing.
