Ingredients
Units
Scale
- 1 tbsp olive oil
- 200 g bacon, roughly diced
- 500 g mushrooms, sliced
- 1 tsp garlic, minced
- 3 cups chicken stock (at room temperature)
- 1 cup thickened/heavy cream
- 1/2 tsp pepper
- 250 g spaghetti (see note 1 for pasta options)
- 1/2 cup boiling water (directly from the kettle)
- 1 spring onion/scallion, finely sliced
- 1 cup Parmesan, freshly grated
Instructions
- Heat the olive oil in a large, heavy-based skillet on high heat.
- Add the bacon and cook, stirring for 2 minutes.
- Add the mushrooms and cook, stirring for 5 minutes or until softened and slightly golden.
- Add the garlic and cook for 30 seconds, until fragrant.
- Add the chicken stock, thickened cream, pepper and the pasta. Scatter the pasta in the pan and push it down with the back of your spoon so that it is submerged under the liquid.
- Reduce the heat to medium-low (to a gentle simmer, so that the liquid is gently bubbling; if it is not hot enough and bubbling, the liquid will not absorb). Cook for 10 minutes, stirring regularly to stop the pasta sticking to the base of the pan.
- At the end of the 10 minutes, add 1/2 cup boiling water (from the kettle) and stir for 1 minute to help loosen the sauce to your desired consistency.
- Turn the heat off. Stir through the spring onion and Parmesan cheese and serve.
Notes
Note 1 – Use any pasta that takes 8-12 minutes to cook according to the packet instructions. Spaghetti, linguine, fettuccine, elbows or bow ties are all suitable options.
MAKE AHEAD
Best made fresh and served immediately. Otherwise, see the reheating instructions below.
LEFTOVERS
Refrigerate for up to 3 days. Reheat in the microwave. Add 1-2 tbsp of water as needed to loosen the sauce. Not suitable to freeze.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: pasta, one pot pasta, one pot meal
- Method: pan