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Dish of orecchiette pasta served with creamy mushroom thyme sauce

Orecchiette with Mushroom Thyme Sauce

A cozy, savory weeknight pasta with earthy mushrooms, crispy bacon, and creamy Parmesan sauce.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 12 ounces orecchiette pasta
  • 3 strips thick-cut bacon, chopped
  • 8 ounces button mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons unsalted butter
  • 2 tablespoons cornstarch
  • 1 cup half-and-half
  • 1 cup milk
  • 1/2 cup Parmesan cheese, freshly grated
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Instructions

  1. Boil the orecchiette in a large pot of salted water until al dente. Reserve about 1/2 cup of the pasta water before draining.
  2. In a large skillet, cook the chopped bacon until golden and crispy. Transfer bacon to a paper towel-lined plate, leaving some grease in the skillet.
  3. Melt butter in the skillet, add mushrooms, and cook until golden. Stir in minced garlic and cook for another minute.
  4. In a bowl, whisk cornstarch with half-and-half, then pour into the skillet along with milk, Parmesan, thyme, salt, and pepper. Simmer for 5 minutes until thickened.
  5. Add the cooked orecchiette and bacon to the skillet, tossing to coat. Adjust sauce consistency with reserved pasta water if needed.
  6. Garnish with extra Parmesan and thyme, serve hot.

Notes

Use freshly grated Parmesan for better flavor. Reserve pasta water to adjust sauce consistency.

  • Author: jayne
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Non-Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 5g
  • Sodium: 700mg
  • Fat: 15g
  • Saturated Fat: 6g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 15g
  • Cholesterol: 45mg

Keywords: pasta, orecchiette, mushroom, thyme, quick meal