Creamy Mushroom
Bacon Pasta
A decadent, velvety pasta dish featuring earthy sautéed mushrooms and crispy bacon in a rich cream sauce, finished with a sharp kick of cracked black pepper.
There is something inherently comforting about a bowl of creamy mushroom and bacon pasta. This dish relies on the harmonious contrast between the smoky, salty bite of bacon and the deep, savory umami of mushrooms, all tied together by a luxurious heavy cream sauce. It is a reliable, crowd-pleasing dinner that feels sophisticated yet remains incredibly approachable for a weeknight meal.
Ingredients
- 200 g pasta
- 100 g bacon
- 150 g mushrooms
- 3 cloves garlic
- 100 ml heavy cream
- 30 g butter
- 1 tsp chicken bouillon powder
- to taste salt
- to taste black pepper
Instructions
- 1Boil the pasta
Bring a pot of water to a boil, then add a spoonful of salt and a drizzle of oil. Add the pasta and cook until al dente.
Tip: Adding oil to the water helps prevent the pasta strands from sticking together while they boil. - 2Chill the pasta
Once the pasta is cooked, immediately remove it from the boiling water and place it into a bowl filled with ice water to cool it down quickly.
Tip: This technique stops the cooking process and helps maintain the pastas firm texture. - 3Prep the bacon
Take the bacon strips and slice them into small, uniform bite-sized pieces on a clean cutting board.
Tip: Uniform pieces ensure that the bacon cooks evenly and crisps up perfectly. - 4Prepare the mushrooms
Slice the fresh mushrooms into thick, hearty pieces. Avoid cutting them too thin, as they will shrink significantly while cooking.
Tip: Keep the mushroom slices substantial to retain their meaty texture after cooking. - 5Mince the garlic
Use a manual garlic chopper to mince the garlic cloves until they are finely chopped.
Tip: A garlic chopper is a convenient tool to achieve evenly minced garlic quickly. - 6Sauté the garlic
Melt a knob of butter in a pan over medium heat, then add the minced garlic and sauté until fragrant.
Tip: Be careful not to burn the garlic; it should be aromatic and lightly golden.
