Creamy Bacon and Mushroom Spaghetti
200 g spaghetti
2 tbsp olive oil
4 cloves garlic (minced)
200 g white button mushrom, sliced
2 slices smoked streaky bacon, chopped
6 slices smoked streaky bacon, sliced into 1/2 inch pieces
300 ml whipping cream
1/4 cup grated parmesan cheese
Salt and black pepper, to taste
2 tbsp chopped fresh Italian Parsley
2 poached eggs (please refer here for the recipe)
1. Bring a pot of water to a boil, add 1/2 tbsp of salt and 1 tbsp of olive oil to the water. Add spaghetti and cook according to package directions. Drain and set aside.
2. Heat a frying pan over medium heat, add chopped bacon and cook until browned and crispy. Dish out and set aside.
3. Add 1 tbsp of olive oil to the pan, add garlic and saute until fragrant. Add mushrooms and cook until the mushrooms are soft and browned. Add remaining bacon and stir fry for about a minute. Add whipping cream and grated parmesan cheese, simmer till the sauce is thickened. Turn off the heat.
4. Add spaghetti to sauce, and toss to coat. Season with salt and black pepper. Transfer the spaghetti to serving plates, top with poached eggs. Garnish the spaghetti with chopped parsley and crispy bacon. Serve immediately.
This post is linked to the event Little Thumbs Up (Jun 2015 Event: Cream) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Diana of The Domestic Goddess Wannabe.