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Creamy Spaghetti with Bacon, Corn, Mushrooms and Peppers

Creamy Pasta with Bacon, Mushrooms & Bell Peppers (a twist on Pasta alla carbonara)
Creamy Spaghetti … a twist on Pasta alla carbonara?

This is the first time I am making a creamy spaghetti and I love it. I had carbonara pasta in mind when I am making it but I guess I can’t call this a traditional Pasta alla carbonara because carbonara sauce typically has eggs or egg yolks in them. But I do love the creamy and cheesy texture of this. The good thing about making your own pasta sauce like I did in this case is that you can adjust the amount of creamliness to your liking. I often find store bought ones a little too thick and sticky for my liking. I prefer the creamliness to be lighter and more subtle as I won’t get so sick of it even after a plate and the taste is also more refreshing.

Creamy Pasta with Bacon, Mushrooms & Bell Peppers (a twist on Pasta alla carbonara)
Some of the ingredients

(Serves 2)

– 120g of spaghetti (adjust according to your appetite)
– 100g streaky bacon (about 6 slices)
– 2 to 3 tbsp pasta water (or can substitute with white wine)
– 100ml fresh cream
– 3 tbsp grated parmesan cheese
– 1 bell pepper, diced
– 100g mushrooms (I use willow mushrooms in the photo)
– small knob of butter
– 3 tbsp corn nibblets
– 1/2 tbsp chopped garlic
– salt and pepper


1. Cook pasta in lightly salted water and a bit of oil according to the package instructions. Drain pasta and reserve a few tbsp of the pasta water.
2. Cut bacon to thin stripes (breadth-wise).
3. Heat pan to medium heat and fry bacons for several minutes (mine took about 7 minutes) till they are browned and crispy (see photo below). Scoop up the bacon and set aside on a plate, leaving the oil in the pan.
4. Using the oil left in the pan, melt a small knob of butter and fry the chopped garlic till it’s browned.
5. Add diced peppers and mushrooms and fry for a minute or two.
6. Add corn nibblets (if using raw/fresh ones then add during step 5) as well as 2-3 tbsp of the pasta water. Allow some of the water to evaporate from the heat.
7. Add cream and stir well. Thicken sauce with grated parmesan cheese (adjust the amount according to how thick you want) and season with salt and pepper. Off the flame.
8. Toss back the noodles and bacon, stir evenly and serve.

Creamy Pasta with Bacon, Mushrooms & Bell Peppers (a twist on Pasta alla carbonara)
Crispy bacon bits


I’m sending this creamy pasta to Family Friends & Food who’s hosting this week’s edition of Presto Pasta Nights.

50 comments on “Creamy Spaghetti with Bacon, Corn, Mushrooms and Peppers”

  1. Yumm… the crispy bacon bits looks so perfect for the spaghetti :)

  2. Whoohoo! Looks yumalicious!

  3. Wiffy,

    That looks very delicious! I would only skip bacon (no red meat for me)… love the idea of sweet corn, must try it in my Mushroom & Sweet Pepper Tagliatelle: http://www.coffeeandvanilla.com/?p=370

    Have a wonderful weekend, Margot

  4. Anything with crispy bacon for me! I love pasta in creamy sauce but my hubs doesn’t =(

  5. I’m a fan of pasta and right now I’m eating Aston’s pasta. Reading your post made it tastless now. Hahaha. :roll: :o

  6. This looks really yummy! I must admit that I do like my pasta drenched in sauce, but you’re right that it is very filling after the first plate. And just as you said, less cream is also good because then you can taste the other ingredients, too. :-)

  7. Look so yummy……..Hubs (reading your post together) is “drooling”. He absolutely love creamy/white sauce pasta. He made me promise to cook this for dinner tomorrow!

  8. Your pasta looks fantastic! Mushrooms and corn are so good together, and the cream sauce looks great.

  9. I love creamy pasta sauces! I agree, if they are too heavy I can’t stand them by the time I finish eating them!

    Thanks for sending this in for PPN!

  10. Great looking dish…I’m drooling over the combinations. Thanks for sharing with Presto Pasta Nights.

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