Of course! This Creamy Mushroom and Bacon Spaghetti is a decadent and incredibly flavorful pasta dish that feels luxurious but comes together quickly. It’s a perfect weeknight dinner with a restaurant-quality feel.
The key is using the bacon fat to cook the mushrooms, which infuses the entire sauce with a deep, smoky flavor.
Creamy Mushroom and Bacon Spaghetti
This recipe creates a silky, savory sauce that clings perfectly to every strand of spaghetti.
Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins
Servings: 4
Ingredients
· 8 oz (225g) spaghetti
· 6 slices bacon, chopped
· 2 tablespoons unsalted butter
· 3 cloves garlic, minced
· 1 lb (450g) cremini or white mushrooms, sliced
· ½ teaspoon fresh thyme leaves (or ¼ tsp dried thyme)
· ½ cup dry white wine (like Sauvignon Blanc) or chicken broth
· 1 cup heavy cream
· ½ cup freshly grated Parmesan cheese, plus more for serving
· Salt and freshly ground black pepper to taste
· Fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
- Crisp the Bacon: While the pasta cooks, place the chopped bacon in a large skillet or Dutch oven over medium heat. Cook, stirring occasionally, until crispy. Use a slotted spoon to remove the bacon to a paper towel-lined plate, leaving the rendered bacon fat in the skillet.
- Sauté the Mushrooms: Add the butter to the bacon fat in the skillet. Once melted, add the sliced mushrooms. Cook, without stirring too much, for 4-5 minutes to allow them to brown. Then, stir and continue cooking until they are tender, golden brown, and have released their moisture.
- Create the Sauce Base: Add the minced garlic and thyme to the mushrooms and cook for 1 minute until fragrant.
· Pour in the white wine (or broth) to deglaze the pan, scraping up all the browned bits from the bottom. Let it simmer for 2-3 minutes until reduced by about half. - Finish the Sauce: Reduce the heat to low. Stir in the heavy cream and let it gently heat through for 2-3 minutes. Do not boil vigorously.
· Gradually stir in the grated Parmesan cheese until melted and the sauce is smooth. Season with black pepper. Taste before adding salt, as the bacon and Parmesan are already salty. - Combine and Serve: Add the cooked, drained spaghetti and the crispy bacon to the sauce. Toss everything together until the pasta is evenly coated. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
· Garnish with fresh parsley and an extra sprinkle of Parmesan cheese. Serve immediately.
Pro Tips for the Perfect Dish
· Don’t Skip the Pasta Water: The starchy pasta water is the secret to a silky, restaurant-quality sauce that emulsifies and clings to the pasta. Always reserve a cup!
· Get Color on Your Mushrooms: Let the mushrooms sit in the hot pan for a few minutes without stirring. This creates a deep, flavorful browning (the Maillard reaction) that boiled mushrooms just can’t achieve.
· Deglaze the Pan: The browned bits (fond) at the bottom of the pan after cooking the mushrooms and bacon are packed with flavor. Deglazing with wine or broth incorporates all that flavor directly into your sauce.
· Quality of Ingredients: Since this is a simple dish, the quality of your ingredients matters. Use a good, freshly grated Parmesan cheese (avoid the pre-shredded stuff in bags, which contains anti-caking agents) and a nice, thick heavy cream.
· Customize It:
· Add Greens: Stir in a couple of handfuls of fresh spinach or arugula at the very end until just wilted.
· Add Protein: Add cooked, shredded chicken along with the pasta for an even heartier meal.
· Make it “Carbonara-Style”: For an extra-rich sauce, turn off the heat and quickly whisk in one beaten egg yolk along with the Parmesan cheese before adding the pasta.
This dish is a true crowd-pleaser—rich, satisfying, and full of umami flavor. Enjoy