Orecchiette Mushroom Thyme Sauce (Print Version)
Orecchiette tossed with mushrooms, thyme, and smoky bacon in a creamy, savory sauce. Comfort food in 30 minutes.
# Ingredients:
→ Pasta and Sauce
01 -
6 slices thick-cut bacon
02 -
16 oz. orecchiette pasta
03 -
1 Tbsp unsalted butter
04 -
16 oz. button mushrooms, sliced
05 -
1½ tsp minced garlic
06 -
1 Tbsp cornstarch
07 -
1 cup half-and-half
08 -
1 cup milk
09 -
½ tsp kosher salt
10 -
½ tsp black pepper
11 -
2 tsp minced fresh thyme or ½ tsp dried thyme
12 -
½ cup grated Parmesan cheese
# Directions:
01 -
Using a large skillet, cook bacon until crispy. Transfer bacon to a paper-towel lined plate and drain most of the excess bacon grease from the pan, leaving approximately 2 tsp of bacon fat for flavor.
02 -
Meanwhile, cook orecchiette until al dente according to package instructions. Once cooked, drain and set aside.
03 -
Add butter and sliced mushrooms to the skillet and place over medium heat. Sauté for 3-4 minutes without stirring, then flip mushrooms over, add garlic, and continue sautéing for another 3-4 minutes without stirring.
04 -
In a small bowl, whisk together cornstarch and half-and-half. Add this mixture to the skillet along with milk, crumbled cooked bacon, salt, pepper, thyme, and Parmesan cheese. Stir until well combined.
05 -
Simmer the mixture over medium-low heat, stirring occasionally, for 6-8 minutes, or until the sauce has thickened.
06 -
Add the cooked orecchiette to the skillet and toss until well combined.