You can keep this recipe in your Chef’s pocket for any day you need a dependable recipe that satisfies the palate. Strands of al dente spaghetti are coated in a cream-based sauce and elevated with fried button mushrooms, crispy bacon, & Italian-style grated hard cheese. Garnished with fresh basil.
Silky Bacon Mushroom Spaghetti
Silky Bacon Mushroom Spaghetti
with Italian-style hard cheese & fresh basil
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Button Mushrooms
- Diced Pork Bacon
- Fresh Basil
- Fresh Cream
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Low Fat UHT Milk
- Spaghetti
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserve a cup of the water, and toss through a drizzle of olive oil.
BACON
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the bacon until crispy, 2-3 minutes (shifting occasionally). Remove from the pan.
CREAMY SAUCE
Return the pan to medium heat with all the pan juices and a knob of butter. When hot, fry the sliced mushrooms until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 30-60 seconds. Mix in the cream, the milk, ½ of the grated cheese, and the cooked spaghetti. Simmer until slightly thickening, 2-3 minutes. Mix in the crispy bacon, remove from the heat and season.
DINNER IS READY
Make a bed of the creamy bacon spaghetti, sprinkle over the remaining cheese, and garnish with the torn basil. Buon appetito!
Spaghetti - 100g
Diced Pork Bacon - 150g
Button Mushrooms - 125g
Garlic Clove - 1
Fresh Cream - 50ml
Low Fat UHT Milk - 100ml
Grated Italian-style Hard Cheese - 30ml
Fresh Basil - 3g
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserve a cup of the water, and toss through a drizzle of olive oil.
BACON
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the bacon until crispy, 2-3 minutes (shifting occasionally). Remove from the pan.
CREAMY SAUCE
Return the pan to medium heat with all the pan juices and a knob of butter. When hot, fry the sliced mushrooms until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 30-60 seconds. Mix in the cream, the milk, ½ of the grated cheese, and the cooked spaghetti. Simmer until slightly thickening, 2-3 minutes. Mix in the crispy bacon, remove from the heat and season.
DINNER IS READY
Make a bed of the creamy bacon spaghetti, sprinkle over the remaining cheese, and garnish with the torn basil. Buon appetito!
Spaghetti - 200g
Diced Pork Bacon - 300g
Button Mushrooms - 250g
Garlic Clove - 1
Fresh Cream - 100ml
Low Fat UHT Milk - 200ml
Grated Italian-style Hard Cheese - 60ml
Fresh Basil - 5g
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserve a cup of the water, and toss through a drizzle of olive oil.
BACON
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the bacon until crispy, 3-4 minutes (shifting occasionally). Remove from the pan.
CREAMY SAUCE
Return the pan to medium heat with all the pan juices and a knob of butter. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 30-60 seconds. Mix in the cream, the milk, ½ of the grated cheese, and the cooked spaghetti. Simmer until slightly thickening, 3-4 minutes. Mix in the crispy bacon, remove from the heat and season.
DINNER IS READY
Make a bed of the creamy bacon spaghetti, sprinkle over the remaining cheese, and garnish with the torn basil. Buon appetito!
Spaghetti - 300g
Diced Pork Bacon - 450g
Button Mushrooms - 375g
Garlic Cloves - 2
Fresh Cream - 150ml
Low Fat UHT Milk - 300ml
Grated Italian-style Hard Cheese - 90ml
Fresh Basil - 8g
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserve a cup of the water, and toss through a drizzle of olive oil.
BACON
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the bacon until crispy, 3-4 minutes (shifting occasionally). Remove from the pan.
CREAMY SAUCE
Return the pan to medium heat with all the pan juices and a knob of butter. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 30-60 seconds. Mix in the cream, the milk, ½ of the grated cheese, and the cooked spaghetti. Simmer until slightly thickening, 3-4 minutes. Mix in the crispy bacon, remove from the heat and season.
DINNER IS READY
Make a bed of the creamy bacon spaghetti, sprinkle over the remaining cheese, and garnish with the torn basil. Buon appetito!
Spaghetti - 400g
Diced Pork Bacon - 600g
Button Mushrooms - 500g
Garlic Cloves - 2
Fresh Cream - 200ml
Low Fat UHT Milk - 400ml
Grated Italian-style Hard Cheese - 125ml
Fresh Basil - 10g
Woolies Products in this dish
