Creamy Mushroom and Bacon Pasta
A rich, creamy pasta made in a single frying pan, infused with the savory flavors of mushrooms and chewy pasta. Instead of heavy cream, milk, cheese, and butter are used to create a deep,コク (rich) flavor, with a secret dash of soy sauce to bring it all together.
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🍳 Cooking Flow
Cut and prepare the ingredients (mushrooms, onion, garlic, bacon) → Sauté garlic in a pan to release aroma, then add ingredients and brown them → Add water, consommé, and salt/pepper, bring to a boil, then add pasta and boil for a longer duration (add more water if liquid reduces) → Pour in milk and simmer for 2-3 minutes, then add cheese, butter, and soy sauce, stirring until melted → Plate the dish and top with black pepper and parsley
Cooking Steps
Brief Cooking Order
Cut and prepare the ingredients (mushrooms, onion, garlic, bacon) → Sauté garlic in a pan to release aroma, then add ingredients and brown them → Add water, consommé, and salt/pepper, bring to a boil, then add pasta and boil for a longer duration (add more water if liquid reduces) → Pour in milk and simmer for 2-3 minutes, then add cheese, butter, and soy sauce, stirring until melted → Plate the dish and top with black pepper and parsley
Introduction
A rich, creamy pasta made in a single frying pan, infused with the savory flavors of mushrooms and chewy pasta. Instead of heavy cream, milk, cheese, and butter are used to create a deep,コク (rich) flavor, with a secret dash of soy sauce to bring it all together.
Step 1
Trim the stems off the shimeji mushrooms and break them apart by hand; break the maitake mushrooms into bite-sized pieces. Thinly slice the onion, remove the garlic germ and mince it. Cut the thick-cut bacon into approximately 1cm strips.
Step 2
Add 2 teaspoons of olive oil and the minced garlic to a frying pan and turn on the heat, sautéing until fragrant.
Step 3
Once fragrant, add the onion, shimeji mushrooms, maitake mushrooms, and bacon. Spread them out in the pan and sauté without moving them too much to allow them to brown.
Step 4
Once the ingredients are lightly browned, add 450ml of water, 1 teaspoon of granulated consommé, and salt and pepper to taste; stir and bring to a boil.
Step 5
Once boiling, add the pasta, ensuring it is submerged in the liquid. Reduce heat to low-medium and boil for about 9 minutes (2 minutes longer than the package instructions of 7 minutes). Add 50ml of water if the liquid reduces too much during cooking.
Ingredients List
Important Notes
⚠️ If the pan is too small for the pasta, please snap the pasta in half before adding.
💡 Avoid moving the mushrooms too much while cooking to ensure they develop a nice golden-brown crust, which enhances their umami and aroma.
🔥 Since liquid evaporates quickly in one-pan pasta, add more water as needed if it looks like it's drying out.
⚠️ After adding milk, keep the heat low to prevent separation and be careful not to let it boil too vigorously.
💡 You can substitute the melting cheese with grated Parmesan/Romano cheese (about 2 tablespoons).
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