Creamy Mushroom and Bacon Pasta
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.
Foto: Just One Cookbook
Ingredients
- 4 slices applewood smoked bacon ((5.3 oz, 150 g))
- 1.8 oz shimeji (brown beech) 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
- 8 oz pasta ((spaghetti, linguine, or fettuccine; 4 oz, 113 g per person) )
- 4 quarts water
- 1½ Tbsp Diamond Crystal kosher salt
- 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
- parsley
Steps
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Gather all the ingredients.
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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.
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Cut 4 slices applewood smoked bacon into ½-inch (1.25-cm) pieces.
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Cut the bottom of 4 cremini mushrooms and slice them. Cut the bottom end of 1.8 oz shimeji (brown beech) mushrooms.
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Remove the stems of 4 shiitake mushrooms and slice the caps.
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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.
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Once the oil is hot, add the bacon and sauté.
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Once the bacon fat renders, crush 2 cloves garlic and add into the pan.
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Add all the mushrooms and sauté together. Add 1 Tbsp unsalted butter and freshly ground black pepper.
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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.
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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.
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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).
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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.
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If you‘d like, add freshly ground black pepper. Serve and garnish with parsley.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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