Creamy Bacon and Mushroom Pasta (20-Minute Next Level Chef Recipe)
A silky, creamy fettuccine tossed with crispy bacon, garlicky mushrooms, and fresh thyme in an egg yolk and parmesan sauce. It's the recipe I was trying to make on Next Level Chef, and it comes together in under twenty minutes.
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
- ⅔ cup 125ml heavy cream
- ½ 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!