Orecchiette Mushroom Thyme Sauce

Orecchiette with Mushroom Thyme Sauce brings together tender pasta in a creamy sauce packed with the earthy flavors of mushrooms and herby thyme. This is a comforting dinner that turns a handful of staples into something truly special and feels fancy without taking up your whole night.

I first made this on a rainy Thursday when I wanted something comforting but not fussy and now it is my go-to pick for family gatherings everyone loves the thick orecchiette and the savory mushroom sauce hugs every bite.

Ingredients

• Thick-cut bacon: adds a smoky backbone to the sauce look for slices with plenty of meat and some fat for best flavor
• Orecchiette pasta: cups the sauce beautifully hold onto those little pieces that catch everything for the perfect bite
• Unsalted butter: brings richness and helps the mushrooms brown choose high-quality butter for better taste
• Button mushrooms: give the dish its earthy flavor try to pick mushrooms that are firm with no dark spots
• Minced garlic: deepens the overall taste and adds aromatic warmth always use fresh for best results
• Cornstarch: helps thicken the sauce smoothly whisk it well before adding
• Half and half: gives creaminess without heaviness make sure it is fresh for best texture
• Milk: lightens up the sauce and keeps it silky whole milk is ideal but two percent works in a pinch
• Kosher salt and black pepper: season and brighten the entire dish use freshly cracked pepper if you have it
• Fresh thyme or dried thyme: adds a citrusy herbal note use fresh for brighter flavor if possible
• Grated Parmesan cheese: brings a nutty finish grate it yourself for best melt and taste

Step-by-Step Instructions

Sauté the Bacon:

Cook thick-cut bacon slices in a large skillet on medium heat until crispy. Move bacon to a paper-lined plate and drain most bacon fat keeping about two teaspoons in the skillet. This leftover fat creates a deep flavor foundation for the sauce.

Boil the Pasta:

Cook orecchiette in salted water until perfectly al dente following the pasta package directions. Drain well and set aside uncovered so it does not stick together.

Brown the Mushrooms:

Add butter and sliced button mushrooms to the skillet over medium heat. Let them cook undisturbed for about three to four minutes until they begin to brown. Stirring less helps them develop flavor.

Add the Aromatics:

Flip the mushrooms carefully. Sprinkle minced garlic over them. Continue cooking for another three to four minutes again without stirring. This builds that unmistakable mushroom depth.

Make the Creamy Sauce:

In a small bowl whisk together cornstarch and half and half until there are no lumps. Pour this mixture into the skillet along with milk crumbled cooked bacon salt pepper thyme and Parmesan cheese. Stir gently to blend everything together evenly.

Simmer to Thicken:

Let the mixture bubble gently over medium low heat stirring from time to time for six to eight minutes. You will notice the sauce thickening and becoming glossy which means the flavors are mingling.

Finish and Combine:

Add the cooked orecchiette to the skillet. Toss carefully to coast every piece in the creamy mushroom thyme sauce. Everything should be well combined and hot.

Save

Mushrooms are the heart of this dish I always pick the freshest ones I find at the market and slicing them thick makes each bite hearty My kids still recall the first time they helped stir the sauce on a chilly weekend afternoon

Storage Tips

Store any leftovers covered in the fridge for up to three days. The sauce may thicken more after chilling but stirring in a splash of milk when reheating makes it silky again. Orecchiette holds up well without breaking apart unlike spaghetti or egg noodles so you can enjoy a freshly creamy meal on the second day.

Ingredient Substitutions

No bacon Use pancetta or smoked turkey instead. Button mushrooms can be swapped for cremini or a mix of wild mushrooms like shiitake for a deeper mushroom taste. If you are out of half and half mix equal parts milk and heavy cream. Parmesan can be substituted with Pecorino Romano for a saltier bite.

Serving Suggestions

Serve this with a crisp green salad and a squeeze of lemon for brightness. Add extra grated Parmesan on top just before bringing it to the table. For a vegetarian version skip the bacon and start by browning your mushrooms in olive oil. Garlic bread rounds out the meal with even more comfort.

Cultural Context

Orecchiette is traditional from the southern Italian region of Puglia. Its name means little ears and the shape is perfect for capturing chunky sauces like this one. While the sauce here takes cues from American kitchens the blend of pasta and earthy mushrooms recalls rustic meals cooked with whatever is on hand fresh and satisfying.

Recipe FAQs

→ Can I substitute a different pasta shape for orecchiette?

Yes, small shapes like shells or farfalle also catch the sauce well and can be used as alternatives.

→ What type of mushrooms work best?

Button mushrooms are ideal for their mild flavor, but cremini or baby bella add a deeper earthiness if preferred.

→ How do I make the sauce extra creamy?

Ensure thorough blending of cornstarch with half-and-half, and let the sauce simmer gently to thicken without curdling.

→ Is it possible to prepare ahead?

You can prep the sauce and pasta separately. Combine and reheat with a splash of milk just before serving.

→ Is this dish vegetarian?

Simply omit the bacon and start with butter and mushrooms for a vegetarian version. Adjust the seasoning if desired.