Creamy Milk-Based Bacon & Mushroom Pasta

Skip the heavy cream with this rich, restaurant-quality pasta. Savory rendered bacon, earthy mushrooms, and a velvety milk-based sauce make for a comforting yet unexpectedly light 15-minute dinner.

Ingredients

• 70 g spaghetti
• 50 g bacon
• 4 whole white button mushrooms
• 14 red onion
• 2 cloves garlic
• 200 ml whole milk
• 1 splash white wine
• 1 tbsp water starch (starch slurry)
• 1 tbsp pasta water
• to taste salt and black pepper
• 1 dash oil
• optional fresh herbs and chili threads

Instructions

1. 1Dice the red onion

   

   Begin by peeling and dicing the red onion on a clean cutting board. Cutting the onion into uniform, small pieces will help it cook evenly and blend seamlessly into the sauce later.

   Tip: Using a sharp knife makes dicing onions much easier and reduces the release of irritants that cause your eyes to water.
2. 2Slice the bacon

   

   Take your raw bacon and slice it into smaller, bite-sized rectangular pieces. These bacon bits will provide a savory, salty foundation and add a deliciously crispy texture to the final pasta dish.

   Tip: If the bacon is too soft to cut neatly, pop it in the freezer for about 10-15 minutes to firm it up before slicing.
3. 3Slice the mushrooms

   

   Clean the fresh white button mushrooms and slice them evenly. The sliced mushrooms will absorb the flavors of the bacon and garlic as they cook, adding an earthy depth to the creamy sauce.

   Tip: Avoid washing mushrooms under running water; instead, gently wipe away any dirt with a damp paper towel so they dont become waterlogged.
4. 4Boil the pasta

   

   Bring a pot of water to a rolling boil and add a pinch of salt along with a little oil. Carefully drop in 70 grams of dry spaghetti noodles and let them cook for about 6 minutes until al dente.

   Tip: Make sure to stir the pasta well during the first minute of cooking to prevent the noodles from sticking together.
5. 5Sauté the garlic

   

   Heat a small amount of oil in a frying pan over medium heat. Add the minced garlic and sauté it gently to release its aromatic flavors into the oil.

   Tip: Keep a close eye on the garlic and stir constantly; it can burn very quickly and turn bitter if left unattended.
6. 6Sauté the red onion

   

   Once the garlic is fragrant, add the diced red onions into the pan. Continue to stir-fry them together until the onions soften slightly and become aromatic.

   Tip: Cooking the onions with the garlic builds the essential flavor base for your creamy pasta sauce.
7. 7Add the bacon

   

   Add the chopped bacon to the pan with the sautéed minced garlic and diced red onions. Stir-fry the mixture to allow the bacon to render its fat and crisp up around the edges.

   Tip: Rendering the bacon fat over medium heat prevents the garlic and onions from burning while building a savory flavor base.
8. 8Sauté the mushrooms

   

   Add the sliced button mushrooms into the pan along with the bacon and aromatics. Continue stirring until the mushrooms soften and lightly brown in the rendered fat.

   Tip: Avoid overcrowding the pan to ensure the mushrooms brown nicely instead of steaming in their own juices.
9. 9Deglaze with white wine

   

   Once the bacon and mushrooms are slightly browned and fragrant, pour a splash of white wine into the hot pan. Cook for a moment until the alcohol completely evaporates, which helps deglaze the pan and deepens the flavor of the sauce.

   Tip: If you prefer not to cook with alcohol, you can substitute the white wine with a little chicken broth or simply omit it.
10. 10Pour in the milk

    

    Pour the milk into the pan over the sautéed bacon and mushrooms. Stir gently to combine the ingredients and create a rich, creamy base for the pasta sauce.

    Tip: If you prefer an even richer sauce, you can substitute a portion of the milk with heavy cream.
11. 11Add the cooked pasta

    

    Transfer the pre-cooked spaghetti noodles directly into the bubbling milk sauce. Toss the pasta gently to ensure every strand is evenly coated in the creamy mixture.

    Tip: Cooking the pasta directly in the sauce for the last minute allows it to absorb all the savory flavors from the bacon and mushrooms.
12. 12Season the sauce

    

    Season the creamy pasta mixture generously with freshly ground black pepper and a pinch of salt. Black pepper cuts through the richness of the milk and bacon, balancing the overall flavor.

    Tip: Taste the sauce before adding extra salt, as the bacon already provides a salty, savory base.
13. 13Add starch slurry

    

    Pour in one spoonful of water starch, along with a spoonful of reserved pasta water. The starch slurry is the secret to this recipe—it acts as a thickener and binder, ensuring the milk transforms into a velvety sauce that clings to the noodles without needing heavy cream.

    Tip: A simple water starch slurry is the secret to achieving a thick, velvety sauce texture without relying on heavy cream.
14. 14Toss and thicken

    

    Use chopsticks or tongs to continually twirl and mix the pasta in the pan. Keep the pan over the heat until the milky sauce reduces, becomes beautifully thick, and thoroughly coats the noodles and ingredients.

    Tip: Stirring constantly ensures the pasta absorbs the flavors evenly and prevents the dairy from scorching at the bottom of the pan.
15. 15Plate the pasta

    

    Once the sauce has reached a rich, clinging consistency, remove the pan from the heat. Use tongs or a fork to grab a generous portion of the coated pasta, twirl it neatly, and place it in the center of your serving plate.

    Tip: Twirling the pasta inside a ladle before transferring it to the plate is a great trick for a neat, restaurant-style presentation.
16. 16Top with remaining sauce

    

    Using a wooden spoon, scoop up all the remaining thick, creamy sauce, along with the generous pieces of bacon and mushrooms left in the pan. Pour this luxurious mixture directly over your plated mound of spaghetti.

    Tip: Garnish your finished plate with fresh herbs and a few chili threads for an extra pop of color and flavor before serving.

Storage & Reheating

Burn It Off

Frequently Asked Questions