Creamy Bacon
Mushroom Spaghetti
A comforting and quick pasta dish featuring tender spaghetti tossed in a rich, velvety cream sauce with crispy bacon, sautéed mushrooms, and a generous crack of black pepper.
There is a universal appeal to the combination of smoky bacon, earthy mushrooms, and a luscious cream sauce. This dish leans on the classic principles of balancing rich dairy with sharp black pepper and savory pork fat, creating a deeply satisfying meal that feels restaurant-quality but comes together entirely in a single pan.
Ingredients
- 200 g spaghetti
- 150 g white button mushrooms
- 4 slices thick-cut bacon
- 12 red onion, diced
- 1 tbsp butter
- 150 ml milk
- 100 ml heavy cream
- to taste sea salt
- to taste freshly cracked black pepper
Instructions
- 1Remove the mushroom stems
Carefully pull and remove the stems from the white mushrooms. Prepare all the mushrooms by isolating the caps, which will give the final dish a uniform texture.
Tip: Gently twisting the stem before pulling helps it snap off cleanly without tearing the delicate mushroom cap. - 2Slice the mushrooms
Place the prepared mushroom caps flat-side down on a cutting board and slice them evenly into thin pieces. Consistent slicing ensures the mushrooms cook at the same rate and soften perfectly in the sauce.
Tip: Instead of washing mushrooms under running water, wipe them clean with a damp paper towel to prevent them from absorbing excess moisture. - 3Cut the bacon
Stack the strips of bacon on your cutting board and slice them into smaller, bite-sized rectangular pieces. Cutting them uniformly helps the bacon render its fat evenly when pan-fried.
Tip: Chilling the bacon in the freezer for about 10 minutes before cutting makes the fat firmer and much easier to slice cleanly. - 4Boil the pasta
Bring a pot of water to a rolling boil. Add the spaghetti and cook for 7 to 8 minutes, stirring occasionally with tongs to separate the noodles and prevent them from sticking together.
Tip: Be sure to salt your boiling water generously before adding the pasta—this is your only opportunity to season the noodles themselves. - 5Drain the pasta
Drain the spaghetti once it reaches a firm al dente texture. Keep a small cup of the starchy cooking water aside to adjust the sauce consistency later.
Tip: Do not rinse the pasta under cold water as the natural starches help the cream sauce stick to the noodles. - 6Melt the butter
Place a frying pan over low heat and add a square of butter. Let the butter melt slowly until it begins to bubble gently across the surface, creating a rich base for sautéing the aromatics.
Tip: Keep the heat low when melting butter to prevent the milk solids from browning or burning before you can add the onions. - 7Sauté the onions
Add the diced red onions to the melted butter and gently sauté them until they become fragrant and slightly translucent. This creates a sweet, flavorful aromatic base for the sauce.
Tip: Keep the heat low to ensure the butter doesnt brown too quickly before the onions have time to soften. - 8Add the bacon
Once the onions are fragrant, add the small pieces of cut bacon into the pan. Distribute them evenly so they can begin to cook and render their fat alongside the softened onions.
Tip: Using thick-cut bacon will yield a better texture and richer, smokier flavor for the cream sauce. - 9Render the bacon fat
Stir-fry the bacon and onions together. Continue cooking until the bacon releases its fat and the edges start to turn lightly browned and crispy. This step infuses the entire dish with a rich, savory bacon flavor.
Tip: Stir frequently to prevent the onions from burning while waiting for the bacon to fully render its fat. - 10Add the mushrooms
Add the prepared sliced white mushrooms to the pan with the lightly browned bacon and onions. Toss everything together, allowing the mushrooms to absorb the rendered bacon fat and butter as they cook.
Tip: Mushrooms act like sponges; adding them after the bacon fat has rendered ensures they soak up all those delicious savory flavors. - 11Season with black pepper
Cook the mixture until the mushrooms are completely soft and have released their moisture. Sprinkle ground black pepper generously over the ingredients and stir well to incorporate the seasoning into the base.
Tip: Freshly cracked black pepper provides a much stronger and more aromatic flavor than pre-ground pepper. - 12Create the cream sauce
Pour 150ml of milk and 100ml of heavy cream directly into the pan over the cooked bacon, mushrooms, and onions. Stir the mixture gently and let it simmer until it begins to thicken into a rich, creamy sauce.
Tip: You can warm the milk slightly before pouring it in to prevent the temperature of the pan from dropping too quickly. - 13Simmer the cream sauce
Continue to stir gently and allow the mixture to simmer over medium-low heat. Let it bubble lightly and thicken until the creamy base perfectly melds with the savory bacon and mushroom flavors.
Tip: Keep the heat low to medium-low to prevent the cream from curdling or boiling over too rapidly. - 14Add the pasta
Incorporate the cooked and drained spaghetti into the pan with the simmering cream sauce. Sprinkle a generous amount of freshly cracked black pepper over the pasta to enhance the savory profile of the dish.
Tip: If the sauce seems too thick at this stage, you can add a splash of reserved pasta water to loosen it up. - 15Toss and combine
Using a pair of tongs, toss the spaghetti thoroughly so that every strand is evenly coated with the creamy sauce. Continue mixing until the bacon and mushrooms are well distributed throughout the pasta. Season with a pinch of sea salt if needed.
Tip: Work quickly once the pasta is added so the noodles dont overcook or absorb all the sauce before serving.
