Creamy Mushroom Bacon Spaghetti

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Creamy Mushroom & Bacon Spaghetti | Easy Japanese Recipes at JustOneCookbook.com

If a person has never been to Japan, it’s probably hard for him/her to imagine that the Japanese cook and eat Italian food quite often. In fact, Italian restaurants are everywhere, I mean everywhere. At home we cook all kinds of pasta, and the younger generation definitely eat more Italian food than my parents’ generation.

Last year I saw an article in San Francisco Chronicle about the growing Japanese influence on San Francisco food. It’s an interesting article to read if you have time. But here I’m still talking about Italian food in Japan. In this article, the editor Michael Bauer mentioned that chef David Kinch at Manresa said, “the best French and Italian restaurants in the world outside of France and Italy are in Japan. It is that amazing.” Personally I’ve only been in Japan, some other Asian countries, and the US so I can’t make the same statement. But I have to agree that even Italian restaurants in my local Yokohama neighborhood serves superb Italian food, compared to the Italian restaurants in my neighborhood in the US. Not just restaurants, Japanese housewives cook pretty tasty pasta as well and they even create their version with Japanese ingredients.

Today, I will share one spaghetti recipe with a Japanese twist. I add a little bit of soy sauce to the cream sauce as a secret ingredient. I hope you will give this mushroom bacon spaghetti a try and let me know what you think. Lastly, when you visit Japan, don’t be surprised to see many Italian restaurants!

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Creamy Mushroom & Bacon Spaghetti
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 2 servings of spaghetti
  • 2 Tbsp. olive oil
  • 2 cloves garlic, thinly sliced
  • 4 slices bacon, cut into ½” pieces
  • 3 mushrooms, sliced
  • 2 shiitake mushrooms, sliced
  • 1 pkg shimeji mushroom, cut off the base part of shimeji mushrooms
  • Freshly ground black pepper
  • 2 Tbsp. all-purpose flour
  • ⅓ cup heavy whipping cream
  • 1 cup milk
  • 1 cube vegetable bouillon (optional)
  • 1 Tbsp. soy sauce
  • Freshly ground black pepper
  • Parsley for garnish
Instructions
  1. Start cooking spaghetti according to package instructions. Meanwhile, prepare the rest of ingredients. You can combine heavy whipping cream and milk in the same measuring cup.
  2. In a large skillet heat olive oil on medium heat and cook garlic until fragrant.
  3. Add bacon and sauté.
  4. Add the three kinds of mushrooms and mix all together. Sprinkle pepper if you like.
  5. Stir in flour and keep mixing with wooden spoon. Constantly scrape off the bottom of the pan.
  6. Stir in whipping cream and milk and continue scraping off the bottom of the pan.
  7. Add a bouillon cube and break it with the wooden spoon (optional). Bring the sauce to a boil.
  8. When boiling, add soy sauce and mix all together.
  9. When the sauce gets thicken, add black pepper (and salt) to taste. Bacon is salty so I usually don’t put salt here.
  10. You can add spaghetti in the skillet to mix with the sauce, or you can pour the sauce over the spaghetti on a serving plate. Garnish with parsley and serve immediately.
Notes
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.

 

Difficulty: Easy
Cooking Time: <45 minutes
Makes 2 servingsIngredients:2 servings of spaghetti
2 Tbsp. olive oil
2 cloves garlic, thinly sliced
4 slices bacon, cut into ½” pieces
3 mushrooms, sliced
2 shiitake mushrooms, sliced
1 pkg shimeji mushroom, cut off the base part of shimeji mushrooms
Freshly ground black pepper
2 Tbsp. all-purpose flour
1/3 heavy whipping cream
1 cup milk
1 cube vegetable bouillon
1 Tbsp. soy sauce
Freshly ground black pepper
Parsley for garnishDirections:1. Start cooking spaghetti according to package instructions. Prepare the rest of ingredients. You can combine heavy whipping cream and milk in the same measuring cup.2. Meanwhile, in a large skillet heat olive oil on medium heat and cook garlic until fragrant.3. Add bacon and sauté.4. Add the three kinds of mushrooms and mix all together. Sprinkle pepper if you like.5. Stir in flour and keep mixing with wooden spoon. Constantly scrape off the bottom of the pan.6. Stir in whipping cream and milk and continue scraping off the bottom of the pan.7. Add bouillon and break it with the wooden spoon. Bring the sauce to a boil.8. When boiling, add soy sauce and mix all together.9. When the sauce gets thicken, add black pepper (and salt) to taste. Bacon is salty so I usually don’t put salt here.10. You can add spaghetti in the skillet to mix with the sauce, or you can pour the sauce over the spaghetti on a serving plate. Garnish with parsley and serve immediately.

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    • Hi Jessica! How sweet of you… thanks for coming back and letting me know! I’m glad you liked it. My husband is not much into spaghetti but he absolutely loves this dish. Thank you and I hope you enjoy my website. :-)

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  1. Twinky

    Hi Nami,
    I made this today for lunch and my boyfriend and I both loved it! Thanks so much for sharing this recipe..Look forward to trying all the others… :-)

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    • Hi Twinky! Sorry I didn’t realize your comment here. Thank you so much for cooking this pasta! I’m happy you liked it. :-) Thank you for leaving comment here, too!

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  2. Amanda

    Hi Nami, I made this for dinner today for the second time. It’s quite easy and I love mushroom. Thank you for sharing this recipe.

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    • Hi Amanda! I like this pasta too! So glad you enjoyed this dish and made it for the second time! Thank you for letting me know! xo :)

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