Easy Creamy Mushroom
Bacon Spaghetti
A rich and velvety creamy mushroom spaghetti that comes together in minutes. Perfectly coated noodles tossed with crispy bacon, buttery mushrooms, and a luscious cream sauce.
There is something inherently comforting about a pan of pasta bubbling away in a rich cream sauce. This recipe strips away the complexity, relying on the rendered fat of crispy bacon and the earthy savoriness of button mushrooms to build a deep, satisfying flavor base. It is an incredibly approachable dish that delivers restaurant-quality indulgence right at home, perfect for both kitchen beginners and weeknight dinners.
Ingredients
- 200 g spaghetti
- 1 tbsp butter
- 14 cup red onion, minced
- 2 cloves garlic, minced
- 100 g bacon, sliced
- 150 g button mushrooms, sliced
- 100 ml heavy cream
- 100 ml milk
- 12 tsp salt
- to taste black pepper
- to garnish Parmesan cheese, grated
- to garnish fresh parsley, chopped
Instructions
- 1Boil the spaghetti
Bring a pot of water to a rolling boil. Add the spaghetti noodles and cook for about eight minutes until al dente.
Tip: Do not break the spaghetti in half; simply let the submerged ends soften in the boiling water and gently push the rest down until fully submerged. - 2Strain and rinse the pasta
Carefully remove the pasta from the boiling water. Strain the noodles and immediately rinse them under cold water to maintain a perfectly chewy texture.
Tip: Rinsing with cold water prevents the noodles from becoming mushy and sticking together while you prepare the sauce. - 3Melt the butter
Place a frying pan over the heat and add a cube of butter. Allow the butter to gently melt, creating a rich and fragrant base for the creamy sauce.
Tip: Keep the heat low to moderate to prevent the butter from burning and turning bitter before you add the aromatics. - 4Sauté onion and garlic
Once the butter has slightly melted and begins to bubble, pour in the finely minced red onion and garlic. Stir-fry the aromatics over low heat until the onions become soft and translucent.
Tip: Cooking over low heat ensures the garlic has time to infuse the butter without burning and ruining the flavor. - 5Cook the bacon
Add the sliced bacon to the pan alongside the sautéed onion and garlic. Stir-fry the mixture together until the bacon fat renders out and the edges of the meat start to become crispy.
Tip: Letting the bacon fat render slowly infuses the entire dish with a deep, savory, and slightly smoky flavor. - 6Add the mushrooms
Toss the sliced button mushrooms into the pan with the crispy bacon and aromatics. Stir everything together and cook until the mushrooms soften slightly and absorb the flavorful oils.
Tip: Mushrooms act like sponges; letting them sit for a moment without constant stirring helps them brown and develop a much deeper flavor. - 7Season the mixture
Once the bacon fat has rendered and the mushrooms have softened, season the mixture. Add half a small spoonful of salt and a generous amount of black pepper. Stir everything together to let the flavors meld.
Tip: Keep the salt minimal initially, as the bacon already provides a salty base to the dish. - 8Add the cream and milk
Pour the heavy cream and milk directly into the pan with the bacon and mushrooms. Stir gently to combine all the ingredients, ensuring the rendered bacon fat emulsifies with the dairy.
Tip: Using a combination of heavy cream and milk balances the richness of the sauce without making it overly heavy. - 9Simmer and thicken the sauce
Reduce the heat to medium-low and allow the cream sauce to simmer gently. Keep stirring continuously with a wooden spoon as the liquid reduces and thickens into a rich, velvety consistency.
Tip: Avoid boiling the sauce over high heat, as the dairy can easily split or scorch on the bottom of the pan. - 10Add the cooked spaghetti
When the cream sauce reaches your desired thickness, transfer the prepared spaghetti into the pan. Ensure the noodles are well drained beforehand so they do not water down the sauce.
Tip: Adding the noodles directly into the simmering pan allows them to soak up the creamy base beautifully. - 11Toss to coat evenly
Use a pair of kitchen tongs to vigorously toss the spaghetti in the cream sauce. Keep turning the noodles until every single strand is evenly coated with the rich sauce, bacon, and mushrooms.
Tip: If the sauce feels too thick, you can add a small splash of leftover pasta water or milk to loosen it up. - 12Garnish and serve
Carefully transfer the creamy mushroom spaghetti to a serving plate. Finish the dish by freshly grinding Parmesan cheese and adding a sprinkle of chopped parsley over the top. This adds an extra layer of savory flavor and a beautiful visual contrast. Serve immediately while hot!
Tip: Freshly grated Parmesan melts beautifully into the warm cream sauce and provides a much richer flavor compared to pre-grated cheese.
