Creamy Mushroom & Bacon Spaghetti

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Ingredients

• 160g spaghetti
• 3 slices of bacon
• 2–3 white mushrooms
• 20g butter
• A bit of onion (finely chopped)
• 80ml heavy cream
• 100–120ml milk
• Salt to taste
• Black pepper to taste
• Grated cheese (e.g., Parmesan), to taste
• A small amount of cornstarch (for thickening), optional

Instructions

• 01

  Prepare all the ingredients: butter, cream, milk, ground black pepper, cheese powder, spaghetti (No. 4), salt, and a bit of cornstarch.

• 02

  Bring a pot of water to a boil. Add 160g of spaghetti, cover, and cook over low heat for 8–10 minutes. Keep an eye on it—it might boil over.

• 03

  Clean and slice the mushrooms. Slice the bacon and onions. Set aside.

• 04

  In a cold pan, add the butter.
  Once the butter melts, add the mushrooms, bacon, and onions. Sauté until the mushrooms and onions soften, release aroma, and become slightly golden.

• 05

  Pour in the cream and milk, add a bit of black pepper, and simmer on low heat. Once it starts to bubble, season with salt (around 1 teaspoon or 2g; adjust to taste). Then stir in a small spoonful of cornstarch (don’t overdo it or it’ll clump). Mix well and turn off the heat.

• 05

  Add the drained spaghetti to the sauce and toss everything until evenly coated.

• 05

  Plate the pasta and sprinkle with grated cheese and a bit more black pepper (these two really elevate the flavor).
  Dig in and enjoy!