Creamy Spaghetti with Bacon, Corn, Mushrooms and Peppers
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.
– 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.
I’m sending this creamy pasta to Family Friends & Food who’s hosting this week’s edition of Presto Pasta Nights.
Hi! I saw three type of cream from Bulla’s – thickened cream, premium sour cream, light sour cream. May I know which to buy? :)
hi Yht, maybe you can try the thickened cream coz sour cream may be slightly sour. Btw I use Bulla Pure Cream (see second photo, background) which is a bit lighter than thickened cream :)
Ya I saw it too but I can’t find the same packaging. Did you bought it @ NTUC? :)
I think you can use thickened cream, which has a bit more fat content if I am not wrong. You can try dilute with a bit of reserve pasta water. I got mine from NTUC Tampines Mall.
Okay thanks! :) Will do that. And I didn’t plan go add mushroom and diced pepper into the pasta, so can I skip step 4 and 5?
maybe you can skip right to step 7. add the cream and stuff, add pasta water if necessary and let it simmer. then add the corn (if using) and toss back the noodles and bacon. Give me your feedback after you tried it out :)
End up the cream was out of stock and I was making the pasta as a gift to someone so I had no choice but to use those already made sauce outside. But I added the bacons to the sauce while I cooked, instead of frying them separately, and it taste good! :)
I tried this recipe and it was lovely! Really delicious! I added broccoli to it though since I had some in the fridge that I wanted to clear. Love it!
Can I use President heavy whipping cream?
I’ve not tried that but I think it might work :)
Thanks for the recipe. I made this tog w your eggless tiramisu and served them with a simple salad. My guests enjoyed the food. Thanks for posting the recipes.
can i change the bacon with beef or chicken ?
because i can’t eat bacon .
Hi ,may I know the detail of the fresh cream that you used?