Quick and Easy, Mushroom, Bacon & Parm, Spaghetti

Quick and Easy, Mushroom, Bacon & Parm, Spaghetti

Hey guys!

Anyone else getting whiplash from this weather? It’s either blistering hot outside or raining cats and dogs. I can’t decide if I want comfort food, or something summery that’s crisp and refreshing, so I choose both. I’ve got a delicious almost one pot, weekday recipe for you that is done in 30 minutes with a healthy-ish side dish to go along. So if you’re tired of the usual midweek grind of casseroles or leftovers, look no further.

This stuff is so good. Admittedly, I could live off of pasta with bacon and mushrooms for the rest of my life and not miss anything, so I’m a little bias, but seriously, so so good. It is a little heavy with the cream, parmesan and bacon, so I decided some oven roasted squash and zucchini would help keep the meal light and up the vegetable quota. Ready for pasta perfection? Let’s go…

Ingredients:

6 Slices of hick bacon

1 Small Onion or 2-3 Shallots

8 oz Baby Bella mushrooms (white button will work if you already have some on hand)

1 cup of Heavy Cream

1 cup of Grated Parmesan

8 oz Spaghetti

2 Cloves of Garlic

1/2 tsp Oregano

1/4 tsp Thyme

1/2 tsp Salt

1/4 tsp Pepper

Side Dish

1 Large Yellow Squash

1 Large Zucchini

Olive Oil

Salt and Pepper to taste

1/2 Cup of Grated Parmesan

 

Preheat your oven to 400 degrees and start your water boil for your pasta. While the oven is preheating slice up your squash and zucchini however you like. I prefer round slices to wedges or half moons, so its what you like, just make sure to slice them thin so they’ll cook quicker. Once they’re all sliced up, add them to a large mixing bowl and sprinkle with salt, pepper, and olive oil, adjusted to your taste and mix all together for an even coat of season and oil.

Layer the slices in a large casserole dish. I did one layer then sprinkled a little parmesan cheese, another layer, more cheese, and so on. I had three layers total. You can also omit the cheese if you’d like, the whole point is just roasting the vegetables. I roasted mine for 20 minutes total, the insides were soft but the outside still had a little bite and didn’t fall apart. This is a highlly versatile dish and can be tailored to your liking. Wanna kick up the flavor, add some garlic or onion powder, need a little heat, add some cayenne, totally what you like.

While the veggies are roasting and the water is heating up, start warming up a large saute pan on a medium-high heat. While the pan is heating up, slice up your bacon. I used 6 slices and cut them into small strips. Add to the pan once it has warmed up and let it cook and render its fat.

Once the bacon is crisp, remove it from the pan and let it drain on some paper towels. Add your chopped onion* or shallot to the pan and cook for 1-2 minutes until it becomes soft and translucent, then add in your garlic*. Once the garlic is added stir constantly as you do not want it to sit in one spot for too long and burn. Give it about one minute then add in your mushrooms*, stirring them in to evenly coat in the bacon grease and let them cook down.

Once your pasta water is boiling add about a tbsp of salt to the water and add in the spaghetti, and give it a stir.

Once your mushrooms have cooked down for a few minutes, whisk in the heavy cream slowly. Add in your seasonings to the cream. Then begin to add the parmesan to the pan. Use small amounts at a time and whisk it into the cream mixture, you don’t want the cheese to clump up. Make sure any cheese has melted before you add more. Once all the cheese has been added, add your bacon back to the pan.

Once your spaghetti is done, drain and add to the saute pan. Mix it thoroughly to coat all the noodles.

Pair with your roasted veggies and enjoy!

*This dish is easier to make if you do a little prep work first. Chopping your onion, mincing your garlic and slicing up the mushrooms before you begin may save you a world of trouble and a burnt meal. I had plenty of time to get it all done while it was cooking but I contribute that to the fact that I used a shallot that was quick to chop and refrigerated pre-minced garlic (it saves me time, no shame).

*When it comes to mushroom prep, if you are using whole mushrooms, do not submerge in water to clean them. It ruins the texture of the mushroom and prevents them from absorbing maximum flavor. Use a clean damp kitchen towel or paper towel to wipe at and clean off any dirt you may find.

Original recipe from Eazy Peazy Mealz

 

 

 

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