Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- Spaghetti: 400g
- Bacon: 200g, diced
- Mushrooms: 250g, sliced
- Garlic: 3 cloves, minced
- Heavy cream: 1 cup (240ml)
- Parmesan cheese: 1/2 cup, grated
- Chicken or vegetable stock: 1/4 cup (60ml)
- Butter: 2 tbsp
- Olive oil: 1 tbsp
- Fresh parsley: 2 tbsp, chopped (optional)
- Salt and pepper: To taste
Instructions:
- Cook the pasta:
- Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions. Reserve 1/2 cup of pasta water before draining.
- Cook the bacon:
- Heat a large skillet over medium heat. Add the diced bacon and cook until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the skillet.
- Sauté mushrooms and garlic:
- In the same skillet, add butter and olive oil to the bacon fat. Once melted, add the mushrooms. Cook until softened and golden, about 5-7 minutes.
- Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Make the creamy sauce:
- Lower the heat and stir in the chicken or vegetable stock, scraping up any browned bits from the pan.
- Add the heavy cream and Parmesan cheese, stirring until the cheese melts and the sauce thickens slightly.
- Combine the ingredients:
- Return the cooked bacon to the skillet. Add the drained spaghetti and toss to coat in the creamy sauce.
- If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency.
- Season and serve:
- Season with salt and freshly ground pepper to taste.
- Garnish with chopped parsley and extra Parmesan cheese, if desired.
Notes:
- For extra flavor, sprinkle some chili flakes on top or add a splash of white wine to deglaze the pan after sautéing the mushrooms.
- Substitute heavy cream with half-and-half for a lighter version.