Creamy Mushroom and Bacon Pasta on a grey plate.

Creamy Mushroom and Bacon Pasta

Course: Main Course
Cuisine: Japanese
Keyword: bacon, mushroom, pasta
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 2
Author: Nami

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.

Print

Ingredients

  • 4 slices bacon (⅓ lb)
  • ½ package shimeji mushrooms (60 g)
  • 4 mushrooms (52 g)
  • 4 shiitake mushrooms (52 g)
  • 1 ½ Tbsp extra virgin olive oil
  • 2 cloves garlic

For the pasta

  • 8 oz pasta (spaghetti, linguine, or fettuccine; 4 oz/113 g per person)
  • 4 quarts water (4 L)
  • 1 ½ Tbsp salt (kosher or sea salt; use half if using table salt)

For the creamy sauce

  • 1 Tbsp unsalted butter
  • Freshly ground black pepper
  • 2 Tbsp all-purpose flour (20 g)
  • 1 cup milk (240 ml)
  • cup heavy (whipping) cream (80 ml)
  • 1 Tbsp soy sauce
  • tsp salt (kosher or sea salt; use half if using table salt)

To Garnish

  • Parsley

Instructions

  1. Gather all the ingredients.

    Creamy Mushroom Bacon Spaghetti Ingredients
  2. Add 1 ½ Tbsp salt in 4 quarts (4L) of water and bring it to a boil for cooking spaghetti. Meanwhile, prepare the rest of the ingredients. Once water is boiling, add spaghetti and cook according to package instructions. Tip 1: Stop cooking 1 minute earlier as you will continue to cook pasta in the frying pan. Tip 2: Before draining the pasta, reserve ½ cup (120 ml) pasta cooking water. Drain well and set aside.

    Creamy Mushroom Bacon Spaghetti 1
  3. Cut the bacon slices into ½ inch (1.25 cm) pieces.

    Creamy Mushroom Bacon Spaghetti 2
  4. Cut the bottom of the mushrooms and slice them. Cut the bottom end of shimeji mushrooms.

    Creamy Mushroom Bacon Spaghetti 3
  5. Remove the stem of shiitake mushrooms and slice them. 

    Creamy Mushroom Bacon Spaghetti 4
  6. In a large frying pan, heat 1 ½ Tbsp olive oil on medium heat. Note: if you use a non-stick frying pan, you can skip the oil.

    Creamy Mushroom Bacon Spaghetti 5
  7. Once the oil is hot, add the bacon and sauté.

    Creamy Mushroom Bacon Spaghetti 6
  8. Once the bacon fat renders, crush 2 cloves garlic and add into the pan.

    Creamy Mushroom Bacon Spaghetti 7
  9. Add all the mushrooms and saute together. Add 1 Tbsp butter and freshly ground black pepper.

    Creamy Mushroom Bacon Spaghetti 8
  10. Add the flour and make sure to keep stirring so the flour doesn’t stick at the bottom of the pan.

    Creamy Mushroom Bacon Spaghetti 9
  11. Stir in 1 cup milk, ⅓ cup heavy cream, and 1 Tbsp soy sauce. Continue scraping off the bottom of the pan. Flour will thicken the sauce.

    Creamy Mushroom Bacon Spaghetti 10
  12. Taste the sauce and add salt and freshly ground black pepper to taste if necessary. If the sauce is too thick, you can add ¼ cup of pasta cooking water (after that, add a tablespoon one 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 spaghetti). 

    Creamy Mushroom Bacon Spaghetti 11
  13. Add cooked spaghetti in 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.

    Creamy Mushroom Bacon Spaghetti 12
  14. If you like, add freshly ground black pepper. Serve and garnish with parsley.

    Creamy Mushroom Bacon Spaghetti 13

Recipe 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.