Description
Orecchiette with Mushroom Thyme Sauce is a comforting and flavorful pasta dish featuring crispy bacon, sautéed mushrooms, fresh thyme, and a creamy sauce made from half-and-half and Parmesan cheese. This recipe combines the earthiness of mushrooms with the subtle herbaceous notes of thyme, all tossed with tender orecchiette pasta for a satisfying meal ready in just 30 minutes.
Ingredients
Scale
Meat and Dairy
- 4 slices Thick-Cut Bacon (Substitute with cooked Italian sausage or turkey bacon for a lighter option)
- 2 tablespoons Unsalted Butter (Can be substituted with olive oil for a dairy-free option)
- 1 cup Half-and-Half (Blend with milk for more richness)
- 1/2 cup Milk (Substitute with skim, almond, or oat milk as needed)
- 1/4 cup Grated Parmesan Cheese (Can be omitted for a dairy-free version)
Produce
- 8 ounces Button Mushrooms (Substitute with cremini or portobello for a different flavor profile)
- 2 cloves Minced Garlic (Fresh garlic gives a more robust taste)
- 2 teaspoons Fresh Thyme (Dried thyme can be used at half the amount)
Pantry
- 1 tablespoon Cornstarch (Can be replaced with a gluten-free thickener if necessary)
- 1 teaspoon Kosher Salt (Adjust to taste)
- 1/2 teaspoon Black Pepper (Substitute with white pepper if desired)
- 12 ounces Orecchiette Pasta (Use other pasta types if needed, but keep an eye on cooking times)
Instructions
- Cook the bacon: In a skillet over medium heat, cook the thick-cut bacon until crispy. Once done, remove the bacon from the skillet and set aside, making sure to leave about 2 teaspoons of bacon fat in the skillet for added flavor.
- Boil the pasta: In a separate pot, bring water to a boil and cook the orecchiette according to the package instructions until al dente. Drain the pasta and set it aside.
- Sauté mushrooms: Using the same skillet with bacon fat, add unsalted butter and button mushrooms. Sauté the mushrooms for 3-4 minutes, turning them occasionally until they are golden brown.
- Add garlic: Toss in the minced garlic and continue to sauté for another 3-4 minutes to develop robust flavors.
- Prepare sauce: In a small bowl, mix the cornstarch with half-and-half until smooth. Pour this mixture into the skillet along with the milk, cooked bacon, kosher salt, black pepper, fresh thyme, and grated Parmesan cheese. Stir everything well and let the sauce simmer for 6-8 minutes until it has thickened nicely.
- Toss pasta with sauce: Gently add the cooked orecchiette into the creamy mushroom thyme sauce. Toss carefully to coat every piece of pasta evenly with the sauce, then serve immediately for best taste and texture.
Notes
- You can substitute bacon with Italian sausage or turkey bacon for a lighter dish.
- For a dairy-free version, use olive oil instead of butter, plant-based milks instead of half-and-half and milk, and omit Parmesan cheese.
- Use cremini or portobello mushrooms for a deeper umami flavor.
- If using dried thyme, use half the quantity called for with fresh thyme.
- Keep an eye on pasta cooking times if substituting orecchiette with other shapes.
- Adjust salt and pepper to your taste preference.
