A rich and indulgent dish featuring tender spaghetti coated in a creamy Parmesan sauce, crispy bacon, and golden mushrooms.
Ingredients
For the Sauce and Spaghetti
- 240g spaghetti
- 1 kg jumbo mushrooms, cleaned and sliced
- 6 slices bacon, chopped
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh coriander leaves, for garnish
Instructions
1. Cook the Spaghetti
- Cook spaghetti according to package instructions until al dente.
- Reserve 1/2 cup pasta water, then drain and set aside.
2. Prepare the Bacon
- In a large skillet, cook the chopped bacon over medium heat until crispy.
- Transfer the cooked bacon to a plate lined with paper towels to drain. Set aside.
3. Cook the Mushrooms
- In the same skillet, add 1 tablespoon olive oil and the sliced jumbo mushrooms.
- Cook for 2–3 minutes per side until golden brown and tender.
- Remove mushrooms from the skillet and set aside.
4. Make the Creamy Sauce
- Add the remaining 1 tablespoon olive oil to the skillet.
- Sauté the minced garlic for 1–2 minutes, or until fragrant.
- Increase heat to medium and pour in the heavy cream. Whisk and cook for 2–3 minutes until the sauce begins to thicken.
- Gradually stir in the grated Parmesan cheese until it melts and forms a smooth sauce.
- Tip: If the sauce becomes too thick, thin it with a splash of reserved pasta water.
5. Season and Combin
- Season the sauce with salt and pepper to taste. Adjust as needed.
- Add the cooked spaghetti to the skillet and toss gently to coat in the creamy sauce.
6. Assemble and Serve
- Divide the creamy Tuscan spaghetti among serving plates.
- Top with crispy bacon and golden mushrooms.
- Garnish with fresh coriander leaves for a touch of color and flavor.
Enjoy!
This Creamy Tuscan Spaghetti with Bacon is perfect for a cozy dinner or to impress guests with its rich, hearty flavors. Serve hot and savor the decadence!