Creamy Mushroom and Bacon Pasta
User Reviews
4.8
264 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
5 mins
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Total Time
30 mins
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Servings
2
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Calories
820 kcal
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Course
Main Course
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Cuisine
Japanese
Creamy Mushroom and Bacon Pasta
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Creamy Mushroom and Bacon Pasta with a Japanese twist! A dash of soy sauce is the secret ingredient that gives nice umami and savoriness to the dish.
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Ingredients
- 4 slices Bacon (5.3 oz, 150 g)
- 1.8 oz shimeji mushrooms (½ package; or use any other mushrooms)
- 4 cremini mushrooms (1.8 oz, 50 g; or use button mushrooms)
- 4 Shiitake mushrooms (1.8 oz, 50 g; or use any other mushrooms))
- 1½ Tbsp extra virgin olive oil
- 2 cloves garlic
For the Pasta
- 8 oz pasta (spaghetti, linguine, or fettuccine; 4 oz, 113 g per person)
- 4 quarts water
- 1½ Tbsp Diamond Crystal kosher salt
For the Creamy Sauce
- 1 Tbsp unsalted butter
- freshly ground black pepper
- 2 Tbsp all-purpose flour (plain flour)
- 1 cup milk
- ⅓ cup heavy (whipping) cream
- 1 Tbsp soy sauce
- ⅛ tsp Diamond Crystal kosher salt
For the Garnish
- parsley
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Instructions
- Gather all the ingredients.
- Add 1½ Tbsp Diamond Crystal kosher salt and 4 quarts water to a large pot and bring it to a boil for cooking the spaghetti. Meanwhile, prepare the rest of the ingredients. Once the water is boiling, add 8 oz pasta and cook according to package instructions. Tip 1: Stop cooking 1 minute earlier as you will continue to cook the pasta in the frying pan. Tip 2: Before draining the pasta, reserve ½ cup (120 ml) pasta cooking water. Drain well and set aside.
- Cut 4 slices bacon into ½-inch (1.25-cm) pieces.
- Cut the bottom of 4 cremini mushrooms and slice them. Cut the bottom end of 1.8 oz shimeji mushrooms.
- Remove the stems of 4 shiitake mushrooms and slice the caps.
- In a large frying pan, heat 1½ Tbsp extra virgin olive oil on medium heat. Note: If you use a nonstick frying pan, you can skip the oil.
- Once the oil is hot, add the bacon and sauté.
- Once the bacon fat renders, crush 2 cloves garlic and add into the pan.
- Add all the mushrooms and sauté together. Add 1 Tbsp unsalted butter and freshly ground black pepper.
- Add 2 Tbsp all-purpose flour (plain flour) and make sure to keep stirring so the flour doesn’t stick at the bottom of the pan.
- Stir in 1 cup milk, ⅓ cup heavy (whipping) cream, and 1 Tbsp soy sauce. Continue scraping off the bottom of the pan. The flour will thicken the sauce.
- Taste the sauce and add ⅛ tsp Diamond Crystal kosher salt and freshly ground black pepper to taste. If the sauce is too thick, you can add ¼ cup of pasta cooking water (after that, add one tablespoon at a time) to dilute the sauce. Tip: You want to make sure it tastes a bit stronger than you want the final dish to be (because you will add the spaghetti).
- Add the cooked spaghetti to the frying pan, or alternatively, you can pour the sauce over the spaghetti on a serving plate. Using the pair of tongs, coat the spaghetti with the sauce.
- If you‘d like, add freshly ground black pepper. Serve and garnish with parsley.
Nutrition Information
Show Details
Calories
820kcal
(41%)
Carbohydrates
25g
(8%)
Protein
17g
(34%)
Fat
74g
(114%)
Saturated Fat
30g
(150%)
Trans Fat
1g
Cholesterol
130mg
(43%)
Sodium
1262mg
(53%)
Potassium
999mg
(29%)
Fiber
3g
(12%)
Sugar
13g
(26%)
Vitamin A
1480IU
(30%)
Vitamin C
11mg
(12%)
Calcium
460mg
(46%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 820 kcal
% Daily Value*
| Calories | 820kcal | 41% |
| Carbohydrates | 25g | 8% |
| Protein | 17g | 34% |
| Fat | 74g | 114% |
| Saturated Fat | 30g | 150% |
| Trans Fat | 1g | 50% |
| Cholesterol | 130mg | 43% |
| Sodium | 1262mg | 53% |
| Potassium | 999mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
| Vitamin A | 1480IU | 30% |
| Vitamin C | 11mg | 12% |
| Calcium | 460mg | 46% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
264 reviews
Excellent
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