Pin it
Orecchiette with mushroom thyme sauce is perfect for cozy nights when you want indulgence and earthiness packed into each bite. A creamy sauce with savory bacon, springy orecchiette, and heaps of mushrooms makes this a dish I turn to when I crave something both comforting and a little bit fancy without much fuss.
I first made this for a dinner party when mushrooms were abundant at the market. The bowl was scraped clean, and now this is my go-to pasta for sharing with friends.
Ingredients
- Thick-cut bacon: Gives richness and smoky depth look for pieces with even marbling
- Orecchiette pasta: Little ear-shaped to collect the sauce perfectly use quality durum wheat brands
- Unsalted butter: Adds extra creaminess and blends the mushrooms well
- Button mushrooms: Bring earthy flavor always choose firm dry caps
- Garlic: Intensifies the fragrance use fresh-minced for best results
- Cornstarch: Helps the sauce cling softly to pasta sift before whisking to avoid clumps
- Half-and-half plus milk: Create a smooth sauce without lasting heaviness choose fresh dairy
- Kosher salt: Brightens all the flavors
- Black pepper: Adds mild heat freshly ground brings more flavor
- Fresh thyme: For herbaceous notes or dried thyme in a pinch fresh is more fragrant
- Parmesan cheese: Melts in for nutty umami flavor grate your own for better melting
Step-by-Step Instructions
- Cook the Bacon:
- Place thick-cut bacon in a large skillet and cook over medium heat until it is crispy and deeply browned flip occasionally for even cooking. When done transfer to a plate lined with paper towels pat gently to remove excess grease. Carefully drain most bacon fat from the pan but be sure to leave about two teaspoons behind to flavor the sauce.
- Prepare the Pasta:
- While bacon cooks bring a large pot of salted water to a rolling boil. Add orecchiette pasta and stir to prevent sticking. Cook until al dente the exact time may vary by brand so check the package instructions. Drain thoroughly then set aside so it is ready when the sauce is finished.
- Cook the Mushrooms:
- Melt unsalted butter in the skillet with reserved bacon fat over medium heat. Add sliced button mushrooms arranging in an even layer so they can brown. Let them cook undisturbed for three to four minutes for a deep flavor. Flip mushrooms over then scatter minced garlic in the pan and cook three or four minutes longer again without stirring much. This step allows both sides of the mushroom slices to caramelize.
- Build the Sauce:
- In a small bowl whisk together cornstarch and half-and-half until fully smooth. Pour this mixture into the mushroom skillet. Add milk crumbled cooked bacon salt black pepper thyme and grated Parmesan cheese. Stir everything together so it starts combining and the mushrooms are coated by the creamy mixture.
- Simmer and Thicken:
- Reduce heat to medium-low. Let sauce gently simmer for six to eight minutes stirring every so often. You are looking for the mixture to thicken into a silky coating. Be patient here as stirring ensures nothing sticks at the bottom of the pan.
- Combine and Serve:
- Add the drained orecchiette straight into the skillet with the thickened sauce. Use tongs or a large spoon to toss until each pasta piece is nicely coated with sauce bacon and mushrooms. Serve warm right from the pan for best flavor.
Pin it
Every time I make this I look forward to the perfume of freshly minced thyme hitting the hot sauce. It lifts the mushrooms and turns every forkful into something special. One Sunday dinner my family asked for seconds before I even sat down the dish is that tempting.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to three days. When reheating add a splash of milk or water to loosen up the sauce and stir gently over low heat so the creamy texture returns. I find orecchiette holds up better than most pasta when stored overnight and rarely turns mushy.
Ingredient Substitutions
No bacon Try diced pancetta or smoky turkey bacon for similar savory impact. For a vegetarian version sauté the mushrooms in olive oil and add smoked paprika or a tiny pinch of liquid smoke. Swap half-and-half for light cream if you prefer a richer sauce. Dried thyme works but use it sparingly and crush it in your fingers just before adding to release more fragrance.
Serving Suggestions
Pair this with a crisp green salad tossed with lemon vinaigrette and crusty bread to soak every drop of sauce. For extra color and bite scatter pea shoots or chopped fresh parsley on top just before serving. When enjoying as a main course I serve it with a simple roasted vegetable side like asparagus or broccolini.
Cultural and Historical Context
Orecchiette comes from southern Italy especially in Puglia and translates to little ears. The pasta’s shape is designed to capture sauce and bits of ingredients like mushrooms and bacon. Mushrooms paired with cream and herbs have long been a beloved combo in both Italian and French kitchens. This dish brings those traditions together while using ingredients easily found in most home kitchens in North America.
Pin it
Even after dozens of tries my favorite bite is always the first one nabbed straight from the skillet rich savory sauce clinging to chewy pasta and those golden mushrooms. You can make this on a weeknight without breaking a sweat and nobody ever guesses how easy it truly is.
Frequently Asked Questions
- → Can I use a different pasta shape?
Yes, you can substitute orecchiette with similar short pasta like shells, farfalle, or penne for great results.
- → What mushrooms work best?
Button mushrooms are classic, but cremini, baby bella, or a mix of wild varieties add depth and flavor.
- → Is it possible to make this dish vegetarian?
Omit the bacon and sauté mushrooms in butter or olive oil. Add more Parmesan or nuts for extra richness if desired.
- → How do I ensure a creamy sauce?
Whisk cornstarch with half-and-half before adding to the pan, then simmer until thickened while stirring gently.
- → Which herbs pair well with this dish?
Fresh thyme adds an earthy aroma, but parsley or sage can also complement the creamy mushroom flavors.