Monday dinner? Sorted!
This creamy mushroom and bacon spaghetti is the kind of comforting, no-fuss dish that feels a little indulgent without asking too much of you after a long day. Think golden, crispy bacon folded through a silky, garlicky cream sauce, with earthy mushrooms adding depth and just the right amount of richness. It’s simple, satisfying, and comes together with pantry staples you likely already have on hand.
Perfect for those evenings when time is short but cravings are big, this pasta delivers on flavour without the effort. A generous twirl of spaghetti, a sprinkle of Parmesan, and dinner is done – effortlessly delicious, just the way Mondays should be.
Creamy mushroom and bacon spaghetti
Ingredients
- 250 g diced streaky bacon
- 500 g sliced mushrooms
- 500 ml fresh cream
- 2 garlic cloves, minced
- Salt and freshly ground black pepper
- 500 g packet of wholewheat spaghetti
Instructions
Heat a large frying pan over medium-high heat and fry bacon until crispy, stirring often, about 10 minutes. Remove the bacon from the pan and set aside until needed, without discarding the bacon fat.
Fry mushrooms, in batches if necessary, in the pan with the bacon fat over medium heat, about 10 minutes or until lightly browned. Return the bacon to the same pan, add fresh cream, garlic and simmer gently until the sauce has thickened slightly, 3 minutes.
Season with salt and freshly ground black pepper. Cook wholewheat spaghetti according to package instructions, drain and serve tossed through the pasta sauce.
ALSO SEE: CREAMY MINCE PASTA
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
