My noodles hit the basement floor and I was positive my Next Level Chef run was over before it started. The strainer I grabbed had a gaping hole in the side of it, and by the time I made it back to my station, almost all of my pasta had fallen out. I stood there staring at it thinking this is it, I am going home because of a strainer. So when Gordon Ramsay tried my dish and told me it was beautiful, delicious, and super creative, and then called me first to move on to the next level, I genuinely could not believe it.
Grabbing in the basement is hard because the ingredients are minimal and low quality, and our challenge was to make a dish in under twenty minutes using canned ham. This ham and mushroom cream pasta is the version I was trying to make, the one I would have made if I had grabbed everything I wanted (lol). It is a creamy mushroom pasta built on crispy bacon, garlic, fresh thyme, and tender mushrooms, and if you want to stay true to the show you can dice up ham and add it right alongside the mushrooms.
The sauce is what makes this recipe so good and it is so much simpler than it looks. Egg yolks, heavy cream, and freshly grated parmesan get whisked together and tossed with the hot fettuccine off the heat, then stirred over very low heat until it thickens into a silky, glossy carbonara style cream sauce. There is no flour and no roux and no simmering for an hour. A splash of starchy pasta water is what helps it cling to every noodle and gives you that restaurant quality texture at home.
The timing is what makes this one a keeper for busy weeknights. The bacon and mushrooms cook while the pasta boils and the sauce comes together in the same pan in just a few minutes, which means the whole thing really is ready in under twenty minutes just like we had to do on the show. It is easy, cozy, and something you will want to make on repeat. Make it once and I promise it becomes a regular in your dinner rotation.
Why You’ll Love This Recipe:
- It is ready in under twenty minutes from start to finish which makes it one of the easiest and most impressive weeknight pasta dinners you can put on the table
- The egg yolk and heavy cream sauce is silky, rich, and glossy without any flour or roux so it feels like a restaurant dish made with completely simple ingredients
- Crispy bacon, garlicky mushrooms, and fresh thyme give every bite a salty, savory, earthy flavor that makes this creamy mushroom pasta feel cozy and satisfying
- It is a recipe with a real story behind it, and if it was good enough to earn a compliment from Gordon Ramsay in the basement then it is good enough for your table
Key Ingredients:
- Egg yolks:ย They are what make the sauce so rich and glossy and give it that carbonara style texture. Using yolks only keeps the sauce thick and silky rather than thin
- Heavy cream:ย It keeps the sauce smooth and creamy and helps protect the eggs from scrambling when they hit the hot pasta
- Parmesan cheese:ย Grate it fresh from a block rather than using pre shredded because freshly grated parmesan melts smoothly into the sauce and adds a salty, nutty depth
- Bacon:ย It gives the dish a smoky, salty base and the rendered fat flavors the mushrooms. You can swap in diced ham if you want to make it the way the show challenge called for
- Mushrooms and fresh thyme:ย Button or baby bella mushrooms both work well, and baby bellas give a slightly deeper flavor. The fresh thyme adds an earthy note that pairs perfectly with the mushrooms and garlic
Tips for Success:
- Salt your pasta water until it tastes like the ocean. This is what seasons the pasta itself and it makes a huge difference in the final flavor of the dish
- Reserve about a quarter cup of pasta water before you drain. The starch in it helps the sauce cling to the noodles and lets you loosen it if it gets too thick
- Add the pasta back to the pan with the heat off before stirring in the egg and cream mixture. Then return to very low heat and stir constantly for a few minutes until it thickens. This is what keeps the eggs from scrambling
- Grate your cheese and mince your garlic before you start cooking because this recipe moves fast. Taste along the way and adjust the salt and pepper to what tastes right to you
Storage:
This ham and mushroom cream pasta is best enjoyed fresh but leftovers keep in an airtight container in the fridge for up to three days. Reheat gently over low heat with a splash of cream or milk and stir until the sauce comes back together. Avoid the microwave on high power because it can make the sauce separate. I do not recommend freezing this one since egg and cream based sauces do not hold up well after thawing.
FAQ:
Can I use ham instead of bacon?
Yes and it is actually closer to what the show challenge called for. Dice the ham into small pieces and add it to the pan with the mushrooms until it is lightly browned. You may want to add a little extra olive oil since ham does not release as much fat as bacon.
How do I keep the eggs from scrambling in the sauce?
Take the pan off the heat before you add the egg, cream, and cheese mixture, and use the reserved pasta water to temper it. Then return the pan to very low heat and stir constantly until the sauce thickens. If it starts to look like it is getting too hot, pull it off the heat and keep stirring.
What pasta works best for this recipe?
Fettuccine is my favorite because the wide ribbons hold onto the creamy sauce so well. Linguine, spaghetti, and pappardelle all work beautifully too. Use whatever you have on hand and cook it according to the box instructions.
Creamy Bacon and Mushroom Pasta (20-Minute Next Level Chef Recipe)
Ingredients
- 4 strips of bacon or pancetta chopped
- 2 Tbs olive oil
- 1 cup button or baby bella mushrooms chopped
- 2 cloves of garlic minced
- 3 sprigs thyme stripped
- Fettuccine pasta
- 2 egg yolks
- โ cup 125ml heavy cream
- ยฝ cup 40g freshly grated parmesan cheese
- salt and pepper to taste
Instructions
- In a large frying pan over medium heat, heat the olive oil and add chopped bacon or pancetta. Cook for 2-3 minutes until golden and crispy.
- Add the mushrooms, thyme leaves, and garlic and saute for 5-6 minutes until the mushrooms are cooked.
- Meanwhile, cook the pasta as per box instructions (Make you water salty like the ocean to help season the pasta!)
- While the pasta is cooking, mix together the egg yolks, heavy cream and cheese in a bowl.
- Reserve about 1/4 cup of the pasta water and then drain your pasta. Add pasta back to frying pan with the heat OFF and add the pasta water along with the egg, cream and cheese mixture.
- Return to very low heat and stir constantly for a few minutes until sauce thickens. Taste and season if needed. Always taste along the way and adjust to what tastes right!
- Divide between plates and finish with another sprinkle of cheese. Enjoy!
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