Creamy Mushroom and Bacon Pasta
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
25 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
Description
This recipe for Creamy Mushroom and Bacon Pasta uses a mix of bacon and various mushrooms including cremini, shiitake, and shimeji to create a savory base. The bacon is cut into pieces and sautéed until it renders fat, providing richness. Garlic is added for aroma before the mushrooms cook down, maintaining a tender but flavorful texture.
The sauce is a classic roux-based cream sauce made by melting butter, adding flour to form a base, then gradually mixing in milk and heavy cream. Soy sauce enhances umami, while salt and freshly ground pepper season the sauce. Pasta is cooked just short of done, then combined with the sauce and mushroom mixture in the pan so the pasta can absorb the flavors and finish cooking gently.
The result is a rich, creamy pasta dish with pronounced mushroom and smoky bacon flavors. It works well for a warm, filling meal. Parsley garnish brightens the presentation with a fresh note.
Ingredients
- 4 lices 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 kosher salt Diamond Crystal brand
For the Creamy Sauce
- 1 Tbsp butter unsalted
- black pepper freshly ground
- 2 Tbsp all-purpose flour
- 1 cup milk
- ⅓ cup heavy cream whipping
- 1 Tbsp soy sauce
- ⅛ tsp kosher salt Diamond Crystal brand
For the Garnish
- parsley
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 DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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