Thick Creamy Bacon
Mushroom Linguine

Indulge in a velvety linguine tossed with smoky bacon and earthy mushrooms. A French-inspired 'healing' cream sauce perfect for cozy winter nights.

Ingredients

• 300 g linguine pasta
• 240 g white button mushrooms
• 5 slices bacon
• 300 ml heavy cream
• 200 ml chicken broth
• 100 ml dry white wine
• 0.5 onion
• 2 cloves garlic
• 5 sprigs fresh thyme
• 1 tbsp olive oil
• to taste salt
• to taste black pepper
• to taste fresh parsley

Instructions

1. 1Quarter the Mushrooms

   

   Prepare about 240 grams of white button mushrooms by wiping them clean, then use a sharp knife to cut each mushroom into quarters on a cutting board.

   Tip: Avoid washing mushrooms under heavy running water, as they act like sponges and will absorb excess moisture, making them harder to brown.
2. 2Slice the Bacon

   

   Take 5 slices of bacon and cut them crosswise into even strips. The bacon will provide the essential smoky flavor and fat for cooking the other ingredients.

   Tip: If the bacon is too soft to cut cleanly, place it in the freezer for about 10-15 minutes to firm up before slicing.
3. 3Render the Bacon Fat

   

   Heat a splash of olive oil in a wok or deep pan over medium heat. Add the sliced bacon strips and fry them gently until they become slightly crispy and their fat has rendered into the pan.

   Tip: Start the bacon in a cold or gently warmed pan to allow the fat to slowly render out without immediately burning the meat.
4. 4Add the Mushrooms

   

   Once the bacon has rendered its fat, add the quartered mushrooms into the wok. Toss everything together so the mushrooms can absorb the rich, smoky bacon fat.

   Tip: Do not overcrowd the pan; mushrooms need space to roast and brown properly rather than steaming in their own juices.
5. 5Season the Mixture

   

   Season the mushrooms and bacon mixture with salt and freshly ground black pepper. Continue to stir-fry until the mushrooms are tender and beautifully browned.

   Tip: Wait until the mushrooms have started to brown before adding salt; salting too early draws out their moisture and inhibits caramelization.
6. 6Add the Aromatics

   

   After the mushrooms are fully cooked, add half a minced onion, 2 cloves of minced garlic, and a few sprigs of fresh thyme into the wok. Stir-fry for another minute until the aromatics soften and release their fragrance.

   Tip: Keep the heat at a moderate level when adding garlic to prevent it from burning, which can introduce a bitter taste to the sauce.
7. 7Cook the pasta

   

   Bring a large pot of water to a boil and add a generous pinch of salt. Drop the long pasta noodles into the water. Cook according to the package instructions until al dente, as they will finish cooking briefly in the sauce later.

   Tip: Salting the water is the only chance to season the pasta itself, so dont skip it.
8. 8Deglaze with white wine

   

   Pour the white wine into the pan with the sautéed bacon and mushrooms. Stir well, scraping the bottom of the pan to release any browned bits. Let the wine simmer and reduce until the liquid is mostly evaporated, leaving behind a concentrated flavor.

   Tip: Using a dry white wine like Sauvignon Blanc or Pinot Grigio adds a nice acidity that cuts through the richness of the bacon.
9. 9Add chicken broth

   

   Pour the chicken broth into the pan. Bring the mixture to a simmer and let it cook down. This helps to further develop the savory base of the sauce and ensures the mushrooms are fully tender and flavorful.

   Tip: If you prefer a more intense mushroom flavor, you can use mushroom stock instead of chicken broth.
10. 10Stir in the heavy cream

    

    Once the broth has reduced, pour in the heavy cream. Stir everything together until well combined. The cream will pick up the golden color from the pan drippings and create a rich, luxurious sauce base.

    Tip: Use room temperature cream to prevent it from curdling when it hits the hot pan.
11. 11Simmer and thicken

    

    Continue to cook the cream sauce over medium heat, stirring occasionally with a spatula. Let it simmer gently until the sauce thickens enough to coat the back of a spoon. This concentration of flavor is key to a restaurant-quality result.

    Tip: Dont let the sauce boil too vigorously or the cream might separate; a gentle simmer is best.
12. 12Transfer Pasta to Sauce

    

    Use metal tongs to lift the al dente pasta directly from the boiling water into the simmering sauce. The small amount of starchy water that clings to the noodles will help the sauce emulsify and stick to every strand.

    Tip: Transferring the pasta directly instead of draining it in a colander preserves that valuable pasta water and keeps the noodles hot.
13. 13Coat and Emulsify

    

    Toss the linguine vigorously in the pan. The pasta should be completely submerged in the thick, glossy cream sauce, absorbing the smoky bacon fat and mushroom juices as it finishes cooking.

    Tip: If the sauce is too thick, add a small splash of hot pasta water to help loosen it and make it perfectly glossy.
14. 14Plate the Pasta

    

    Use tongs to gather a portion of the coated pasta. Gently twirl the noodles as you place them onto a matte serving plate, creating a neat, appetizing mound in the center of the dish.

    Tip: Twirling the pasta creates a restaurant-quality presentation and helps keep the heat insulated within the mound.
15. 15Add Toppings and Sauce

    

    Using a spatula, scrape out the remaining creamy sauce, along with the generous pieces of bacon and mushrooms, from the pan. Pour this rich, savory mixture directly over the plated mound of pasta.

    Tip: Make sure to get every last drop of the sauce from the pan—it contains all the smoky and umami flavors from the bacon and mushrooms.
16. 16Garnish and Serve

    

    Finish the dish by sprinkling freshly chopped parsley over the top. Add an extra pinch of black pepper if desired. Serve immediately while piping hot to enjoy the rich, comforting flavors.

    Tip: Fresh parsley not only adds a pop of color but also provides a bright, herbaceous contrast to the rich and heavy cream sauce.

Storage & Reheating

Burn It Off

Frequently Asked Questions