Orecchiette Mushroom Thyme Sauce (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 slices thick-cut bacon
02 -
450 g orecchiette pasta
03 -
1 tablespoon unsalted butter
04 -
450 g button mushrooms, sliced
05 -
1.5 teaspoons minced garlic
06 -
1 tablespoon cornstarch
07 -
240 ml half-and-half
08 -
240 ml milk
09 -
0.5 teaspoon kosher salt
10 -
0.5 teaspoon black pepper
11 -
2 teaspoons minced fresh thyme or 0.5 teaspoon dried thyme
12 -
50 g grated Parmesan cheese
# Instructions:
01 -
Heat a large skillet over medium heat. Fry bacon strips until crisp, then transfer to a paper-towel lined plate. Reserve approximately 2 teaspoons bacon fat in skillet, discarding the excess.
02 -
Bring a large pot of salted water to a boil. Add orecchiette and cook until al dente according to package instructions. Drain and set aside.
03 -
Add butter and sliced mushrooms to the reserved bacon fat in the skillet over medium heat. Sauté mushrooms undisturbed for 3 to 4 minutes. Turn mushrooms, add garlic, and continue sautéing for another 3 to 4 minutes without stirring.
04 -
In a small bowl, whisk together cornstarch and half-and-half until smooth. Pour this mixture into the skillet, followed by the milk.
05 -
Crumble the cooked bacon and add to the skillet. Incorporate salt, pepper, thyme, and grated Parmesan. Stir thoroughly to combine all components. Simmer over medium-low heat, stirring occasionally, for 6 to 8 minutes until the sauce thickens.
06 -
Add the cooked orecchiette to the skillet. Gently toss to ensure the pasta is evenly coated in the sauce and serve immediately.
# Notes:
01 -
Retaining a small amount of bacon fat enhances the depth of flavor in the sauce.
02 -
For best results, avoid stirring the mushrooms too often to allow caramelisation.