Creamy Mushroom Bacon Spaghetti
I especially love rich, full-flavored food, and this spaghetti turned out incredibly creamy and fragrant! Just eat to your heart’s content and enjoy it—since you’re not having it every day, you don’t need to worry that much about gaining weight, haha~ It’s very filling. If you don’t have heavy cream, just use 125 ml milk. Be sure to use fresh milk with only a few days’ shelf life; long-shelf-life UHT milk will give it a strange taste. You can add a bit of milk powder as well. The finished texture will be different from using cream. You can skip the starch if you like. Without it, the final dish is what we call “tang zhi zhi” (saucy and soupy) in Shanghainese. I personally like a dense, velvety sauce, so I use starch to thicken it. I’ve put together all the different noodle recipes I’ve written—feel free to try them! I highly recommend the spaghetti bolognese, it’s super delicious! https://www.xiachufang.com/recipe_list/101904950/
Ingredients
Steps
Lazy people like me just love pasta that’s already portioned out like this!
Bring water to a boil, add 100 g spaghetti and cook for about 5 minutes, then cover and let sit for 2 minutes. Rinse in cold water to keep it bouncy and chewy, then set aside.
Slice the bacon and mushrooms, dice the onion, and mince the garlic. Melt the butter over medium heat, add everything and stir-fry briefly until the mushrooms are fully cooked and change color.
Pour in 25 ml light cream and 100 ml water, stirring constantly. Simmer over low heat until it just starts to bubble. Add 2 slices of cheese and cook until melted, then add 1 small spoon of salt and stir. Finally, sprinkle in the starch while stirring continuously to thicken the sauce.
Add the spaghetti and toss, toss, toss~ Serve it up and dig in!