Creamy Mushroom
Bacon Pasta

Indulge in a rich, velvety pasta dish featuring crispy bacon, sautéed mushrooms, and a glossy, cheese-infused cream sauce.

Ingredients

• 200 g spaghetti
• 150 g bacon
• 100 g white mushrooms
• 1/2 red onion
• 20 g butter
• 1 slice processed cheese
• 150 ml milk
• 100 ml heavy cream
• 1 tbsp black truffle sauce
• to taste salt
• to taste black pepper
• 1 tsp fresh green herbs, chopped

Instructions

1. 1Slice the mushrooms

   

   Place the white mushrooms on a wooden cutting board and use a sharp knife to cut them into thin, even slices. Keeping the thickness uniform ensures the mushrooms will cook evenly and have a consistent texture in the final dish.

   Tip: Clean the mushrooms by wiping them with a damp paper towel instead of rinsing them under water. They act like sponges and will absorb excess moisture, making them soggy when cooked.
2. 2Slice the bacon

   

   Stack the strips of raw bacon on your cutting board and carefully slice them into smaller, bite-sized pieces. Cutting the bacon down allows the fat to render out more efficiently and helps it crisp up evenly in the pan.

   Tip: If the bacon is too soft to cut easily, place it in the freezer for about 10 to 15 minutes before slicing. The firmer texture will give you much cleaner cuts.
3. 3Boil the pasta

   

   Bring a pot of water to a rolling boil and add the dry spaghetti noodles. Let them cook until softened and al dente according to the package instructions.

   Tip: Add a generous pinch of salt to the boiling water before adding the noodles to flavor the pasta from the inside out.
4. 4Transfer the cooked pasta

   

   Once the spaghetti has reached an al dente texture, use tongs to lift the noodles directly out of the boiling water. Transfer them immediately into a waiting bowl of cold water to halt the cooking process.

   Tip: Stopping the cooking process with cold water is helpful for cold pasta salads or stir-fries, but if you are tossing the pasta directly into a hot sauce, skip the cold water to retain the surface starch.
5. 5Melt the butter

   

   Place a cube of yellow butter into a frying pan over low heat. Use a wooden spoon to gently stir and help it melt until the pan is evenly coated with the liquid butter.

   Tip: Keep the heat low to prevent the butter from browning too quickly before you are ready to add other ingredients.
6. 6Sauté the red onion

   

   Drop the chopped red onion pieces directly into the frying pan where the butter is bubbling. Sauté the onions gently over medium heat, stirring frequently, until they become translucent, tender, and release a fragrant aroma.

   Tip: Keep the heat at medium or medium-low. Butter has a low smoke point and can easily brown or burn if the pan gets too hot while the onions are softening.
7. 7Fry the bacon and onions

   

   Place the chopped bacon pieces and diced onions into a frying pan. Cook them together until the bacon releases its fat and starts to crisp up, and the onions become soft and translucent.

   Tip: Starting the bacon in a cold pan helps render the fat more evenly without burning the meat.
8. 8Cook the bacon, onions, and mushrooms

   

   Add sliced mushrooms to the pan already containing crispy bacon and sautéed onions. Continue to cook over medium heat, stirring occasionally, until the mushrooms have softened and released their moisture.

   Tip: Adding the mushrooms after the bacon and onions allows them to absorb the rendered fat for better flavor.
9. 9Season the mixture

   

   With the mushrooms, bacon, and onions nicely softened and browned in the pan, season the mixture generously with freshly ground black pepper and incorporate the truffle sauce.

   Tip: Adding black pepper at this stage allows it to toast slightly in the residual fat, releasing more of its essential oils.
10. 10Add cheese and cream

    

    Place a slice of processed cheese directly onto the hot ingredients in the pan. Follow by pouring in the milk and heavy cream, stirring gently until the cheese melts into a rich, cohesive sauce.

    Tip: Lower the heat slightly before adding the dairy to prevent the milk and cream from splitting or curdling.
11. 11Combine the sauce

    

    Pour the cream or sauce base into the pan with the cooked ingredients. Stir the mixture continuously with a wooden spoon until the sauce becomes smooth, thickened, and well-combined with the bacon and mushrooms.

    Tip: Maintain a gentle simmer to ensure the sauce thickens without curdling.
12. 12Add pasta and season

    

    Add the freshly cooked pasta directly into the pan with the creamy sauce. Sprinkle with salt and freshly cracked black pepper to taste, ensuring the seasoning is balanced.

    Tip: Adding pasta while it is still hot helps it absorb the sauce more effectively.
13. 13Toss and serve

    

    Toss the pasta and sauce together thoroughly in the pan until every strand of pasta is evenly coated with the creamy mixture. Remove from heat and serve immediately.

    Tip: Tossing gently ensures the pasta stays intact while becoming perfectly glossy.

Storage & Reheating

Burn It Off

Frequently Asked Questions