What You’ll Get from This Dish
Crispy, salty bacon + earthy mushrooms + creamy sauce = great flavor contrasts
Garlic, herbs, and maybe a splash of wine or broth to deepen taste
Silky, comforting sauce coating spaghetti (or your favorite pasta)
A satisfying main course that’s reasonably quick, but feels indulgent
Ingredients
Here are the core ingredients, plus optional extras. This version is for about 4 servings (you can scale up or down).
Ingredient Amount (approx) Purpose / Notes
Pasta ~ 400g spaghetti (or linguine/fettuccine) The base starch; pick what you prefer.
Bacon ~ 6 strips (≈ 150‑200g), or thick cut, chopped into pieces Provides smokiness, fat, texture. Use quality bacon.
Mushrooms ~ 250‑300g (≈ 8‑10 oz), sliced (cremini, button, chestnut etc.) Adds earthiness and umami.
Garlic 3‑4 cloves, minced Garlic adds aromatic punch. Don’t overcook though.
Onion 1 medium, chopped (or shallots) Sweetness and base flavor.
Butter and/or Oil ~ 1‑2 Tbsp olive oil + 1 Tbsp butter (optional) Fat for sautéing; butter can add richness.
Cream ~ 200‑250 ml heavy cream or combination of cream + milk For creamy sauce. You can lighten it somewhat by using less cream.
Chicken broth or white wine ~ ½ cup (≈ 120‑150 ml) Helps build sauce, deglaze, give flavor, loosen sauce.
Flour (all‑purpose) 1 Tbsp (optional) For thickening sauce if too runny.
Parmesan cheese ~ ½ cup grated (≈ 50‑60g) Helps finish sauce with cheesy flavor.
Herbs & seasoning Salt, freshly ground black pepper; optional: dried oregano or thyme; parsley for garnish For balanced flavor.
Optional extras Spinach, white wine; a squeeze lemon juice; chili flakes for heat; extra mushrooms types To adapt flavor or boost nutrition.
Equipment You’ll Need
Large pot for boiling pasta
Colander to drain pasta (reserve some pasta water!)
Large skillet / frying pan with enough space for bacon + mushrooms + sauce
Knife & chopping board
Cheese grater
Measuring cups/spoons or kitchen scale
Spoon or whisk for sauce
Optional: small bowl for mixing flour slurry
Timing / Preparation Overview
Before starting, here’s how the time will flow:
Step What Happens Time Estimate
Prep (chop bacon, slice mushrooms, garlic, onion) ~ 10 min
Cook pasta ~ 8‑10 min (depending on pasta type)
Cook bacon & mushrooms ~ 5‑7 min for bacon, another 4‑5 for mushrooms & onions
Build sauce, simmer, finish ~ 5‑10 min
Combine pasta + sauce + final toppings ~ 2‑3 min
Total time ~ 25‑30 minutes
If you want, you can do some prep ahead (slice mushrooms, chop bacon) to reduce active cooking time.
Step‑by‑Step Instructions
Here is a detailed sequence of cooking steps, with tips at each stage.
Step 1: Prep Ingredients
Slice mushrooms, chop the bacon, mince garlic, chop onion & herbs. Do this first so you can move smoothly.
Bring a large pot of salted water to boil for the pasta. Adding salt early helps flavor down the line.
Reserve pasta water idea: when you drain the pasta later, keep ~ ½ cup of that starchy water. It’s useful to loosen sauce later if needed.
Step 2: Cook Pasta
Cook spaghetti (or your chosen pasta) according to package instructions. Aim for al dente (just a bit under fully soft), since pasta will finish in sauce.
Once cooked, drain, and set aside. Toss with a little drizzle of oil to prevent sticking, unless you plan to add immediately into sauce.
Step 3: Cook Bacon
Heat skillet over medium‑high heat. Add bacon pieces. Cook until they are browned and crisp edges, but not burnt. Bacon fat will render; that’s good for flavor.
Remove bacon pieces from pan to a plate lined with paper towel to drain a bit. Leave the bacon fat in the pan — it adds flavor.
Step 4: Sauté Mushrooms, Onions, Garlic
In the same bacon fat (you can also add a bit of butter or oil if needed), add chopped onion. Cook until softened, about 2‑3 minutes.
Add sliced mushrooms. Let them cook, stirring occasionally, so they release moisture, reduce, brown a bit. This typically takes ~4‑5 minutes.
Add minced garlic in the last minute; stir carefully so garlic becomes fragrant (aromatic) but doesn’t burn (garlic burns quickly and turns bitter).
Step 5: Build the Cream Sauce
If using flour as a thickener: sprinkle the flour over the mushrooms + onions + garlic; stir for about 1 minute to cook out raw flour flavor.
Deglaze the pan: Add chicken broth or white wine (about ½ cup). Scrape up browned bits from bottom with spatula (these add good flavor). Let the liquid reduce slightly, about 1‑2 minutes.
Pour in the cream (and milk if using), reduce heat to medium‑low. Allow the sauce to simmer gently. Simmer for ~3‑5 minutes until sauce starts to thicken.
Stir in Parmesan cheese (grated), season with salt & black pepper. Taste to adjust. If you want a bit more depth, add herbs like thyme or oregano. A small pinch of nutmeg sometimes enhances creamy mushroom sauces.
Optional: A squeeze of fresh lemon juice or a little zest to brighten the creamy sauce, cutting through richness.
Step 6: Combine Pasta, Bacon, Sauce
Return the bacon pieces to the pan (or add them in), stir so bacon is fully in sauce.
Add the pasta, tossing to coat every strand with sauce. If sauce seems too thick or tight, add a splash of reserved pasta water to loosen up.
If you're using optional extras (spinach, extra mushrooms, chili flakes), add now so spinach wilts and extra mushrooms heat through.
Step 7: Serve & Garnish
Dish the creamy spaghetti into serving bowls. Sprinkle extra Parmesan over the top.
Garnish with fresh chopped parsley (or other fresh herbs), fresh ground black pepper.
Serve immediately while hot. A side of crusty bread or garlic bread works nicely to mop up sauce.
Example Full Recipe
Here is a polished example with approximate measurements, that you can follow exactly or adapt.
Creamy Spaghetti with Mushrooms & Bacon
Serves: 4
Total Time: ~ 30 minutes
Ingredients
400 g spaghetti (or your pasta of choice)
6 strips bacon (≈ 150‑200 g), chopped into bite‑size pieces
250 g mushrooms, sliced (cremini, button, chestnut, or mix)
1 medium onion, chopped
3‑4 cloves garlic, minced
2 Tbsp olive oil or a mix olive oil + butter
½ cup chicken broth or dry white wine (≈ 120‑150 ml)
200 ml heavy cream + optionally 100 ml milk if you want lighter sauce
1 Tbsp flour (optional, for thickening)
½ cup grated Parmesan cheese
Salt & freshly ground black pepper to taste
Fresh parsley, chopped for garnish
Optional: pinch of chili flakes; a squeeze lemon juice
Instructions
Bring large pot of salted water to boil; cook spaghetti until just al dente; drain (reserve ~ ½ cup pasta water), set aside.
In large skillet, cook bacon over medium‑high heat until crisp; remove bacon pieces, leave fat in pan.
In same pan, add olive oil or butter if needed, then onion; cook until softened (2‑3 min). Add mushrooms; sauté until golden, moisture released, reduced (~4‑5 min).
Add garlic, stir ~30 seconds.
If using flour: sprinkle flour, stir for ~1 minute.
Deglaze with broth or wine; let reduce slightly.
Stir in cream (and milk if using). Lower heat; simmer gently until sauce thickens (~3‑5 min).
Stir in Parmesan, bacon; season with salt, pepper. Taste; adjust. Optionally add a little lemon juice to balance.
Add pasta; toss to coat. If sauce too thick, loosen with pasta water gradually.
Garnish with parsley, extra cheese. Serve hot.
Variations & Adaptations
Here are many ideas to tweak / customize:
Variation What to Change or Add
Cheese boost Use additional cheeses like Gouda, Gruyère, mozzarella, or soft cheese (e.g. cream cheese) for extra richness.
Spicy twist Add chili flakes, a dash of cayenne, or chopped red chili.
Herbs Use thyme, oregano, rosemary; fresh basil at end; or chives.
Vegetable additions Spinach, peas, bell peppers, zucchini — add for nutrition & color.
Wine vs broth Use a splash of white wine for flavor; if you don’t have wine, use good chicken or vegetable broth.
Lighter version Use lighter cream, or less heavy cream + more milk; use leaner bacon or substitute pancetta; increase mushrooms and reduce bacon a bit.
Different pasta Use linguine, fettuccine, tagliatelle, penne or rigatoni if you like short pasta that holds sauce well.
Mushroom mix Use combination of mushrooms (cremini, chestnut, shiitake) for richer flavor.
Troubleshooting & Tips
Here are common problems and how to avoid them.
Problem Cause Fix / Prevention
Sauce too thin or runny Not enough thickening; too much liquid; not simmered long enough Use flour if needed; reduce sauce; add pasta water properly; use less milk if using both cream and milk.
Sauce too thick or heavy Too much cream; not balanced with liquid; over‑seasoned Thin with broth or milk; adjust cream quantity; use lighter dairy.
Mushrooms soggy or bland Overcrowded pan; too much moisture; not enough seasoning or cooking time Cook mushrooms in batches; let moisture evaporate; season well; use high heat to get browning.
Bacon burnt or too greasy Too high heat; left bacon too long; not draining fat Cook bacon until crisp, no more; drain slightly; use fat for flavor but balance with other fats.
Garlic burns Garlic added too early, or on too high heat Add garlic after mushrooms/onions softened; cook on medium or lower heat; stir constantly.
Pasta undercooked or overcooked Timing wrong; pasta cooked fully before adding; sauce not enough liquid Cook pasta al dente; toss into sauce so finishing cooking; reserve pasta water to adjust.
Flavor flat or one‑dimensional Lack of acidity or herbs; under seasoning; only one flavor profile Add lemon juice/zest; fresh herbs; salt & pepper; maybe a splash of wine; cheese helps.
Serving Suggestions & Pairings
Serve with crusty bread (garlic bread is ideal) to soak up the sauce.
Side greens: garlic sautéed spinach, roasted broccoli, asparagus, or a crisp salad to cut richness.
Grate extra Parmesan over top at the table.
A glass of crisp white wine (if you use wine in the sauce or not) matches well.
If you like, I can send you a fully metric‑converted version (grams, Celsius) of this recipe, or a local‑ingredient version adapted for what’s available in your area (Morocco). Do you want that?
0 comments:
Post a Comment