Creamy mushroom and bacon spaghetti

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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.