Creamy Spaghetti With Bacon
With a creamy Parmesan cheese sauce, savory mushrooms, and crisp bacon, this spaghetti dinner is perfect for a weeknight meal.
Ingredients
- 8 ounces spaghetti
- 1 tbsp kosher salt for the pasta water, plus more to taste
- 6 strips bacon
- 8 ounces sliced mushrooms
- ¼ cup thinly sliced green onions
- 1 clove garlic, minced
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 ¼ cups half-and-half or whole milk
- ½ cup grated Parmesan cheese, plus more for serving
- 2 tsp chopped fresh parsley
- kosher salt and freshly ground black pepper, to taste
Recommended Equipment
- Large skillet or sauté pan
Instructions
- Bring a large pot of water to a boil. Add the spaghetti and 1 tablespoon of kosher salt to the boiling water. Cook following the package directions. Reserve about 1/2 cup of the pasta cooking water, drain the spaghetti in a colander, and set it aside.8 ounces spaghetti | 1 tbsp kosher salt for the pasta water
- Arrange the bacon strips in a large skillet or sauté pan and place the pan over medium heat. Cook the bacon until crisp, about 8 minutes. Remove to paper towels to drain. Crumble and set aside.6 strips bacon
- Pour off all but about 2 tablespoons of the bacon drippings, and add the mushrooms to the pan. Cook over medium heat until tender, stirring frequently. Add the green onions and garlic to the mushrooms and cook for 1 minute longer. Add the cooked, crumbled bacon and the drained spaghetti to the skillet; set aside.8 ounces sliced mushrooms | 1/4 cup thinly sliced green onions | 1 clove garlic
- Melt 3 tablespoons of butter in a saucepan over medium-low heat. Stir in flour and cook for about 2 minutes, stirring constantly. Gradually add the half-and-half or milk to the roux, stirring constantly, and cook until the sauce thickens and begins to bubble. Stir the 1/2 cup of Parmesan cheese into the sauce.3 tbsp butter | 3 tbsp all-purpose flour | 1 1/4 cups half-and-half or whole milk | 1/2 cup grated Parmesan cheese
- Add the sauce to the spaghetti mixture along with the fresh parsley. Toss to blend, adding some of the reserved cooking water as needed to loosen. Taste and season with salt and pepper.2 tsp chopped fresh parsley | kosher salt and freshly ground black pepper
- Transfer the spaghetti to a serving bowl and sprinkle with more Parmesan cheese. Serve immediately.
Nutrition
Calories: 681kcalCarbohydrates: 55gProtein: 21gFat: 42gSaturated Fat: 22gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 102mgSodium: 613mgPotassium: 545mgFiber: 3gSugar: 7gVitamin A: 941IUVitamin C: 3mgCalcium: 234mgIron: 2mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
Tried this recipe?Let us know how it was!