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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

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

Directions

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

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

                                           

Leave a Comment





50 Responses to “Creamy Spaghetti with Bacon, Corn, Mushrooms and Peppers”

  1. Reeni — May 11, 2009 @ 8:31 am

    This is loaded with goodies, and looks light and creamy! Mission accomplished!

    Reply

  2. Tastes of Home — May 11, 2009 @ 10:06 am

    this is a great idea as I also find the store-bought ones too creamy for my liking..thanks for the idea!

    Reply

  3. My Wok Life — May 11, 2009 @ 8:20 pm

    Hi Wiffy,

    It looks so alluring. Yes, I agreed that creamy noodles better to be more subtle taste than overwhelming one. :)

    Reply

  4. Jun @ IndoChine Kitchen — May 11, 2009 @ 8:42 pm

    Don’t you think pasta is the most photogenic of all food items? Your photo is so enticing.

    And the bacon bits looked so yummy. You are absolutely right about the creamy consistency in pasta. Me too, can’t really enjoy pasta that is too creamy and milky.

    Great post, Wiffy.

    Reply

  5. I love crispy bacon. Love your twist, on one hand got the crispiness from the bacon but on the other hand does not feel as heavy as the normal corbonara. Great job! For people like us who like cooking, I find I cannot afford eating too heavy food all the time as I will easily put on weight : P

    Reply

    • wiffy replied: — May 12th, 2009 @ 12:20 pm

      Oh yes … cream = weight gain = cannot eat too often … hehe :P

      Reply

  6. Mushrooms Canada — May 11, 2009 @ 11:55 pm

    What a delicious recipe! I also prefer cream sauces that aren’t to creamy.
    I find that mushrooms are fabulous in cream sauces. I particularly enjoy using fresh oyster mushrooms, shiitake are also delish! Thanks for sharing!
    - Brittany

    Reply

    • wiffy replied: — May 12th, 2009 @ 12:23 pm

      I luv all kinds of mushrooms in my pasta dishes! Thanks for visiting me :-)

      Reply

  7. LCOM — May 12, 2009 @ 12:52 am

    Can I say delicious! Which reminded me, I haven’t cooked pasta for a long time too.

    Reply

  8. didally — May 12, 2009 @ 10:27 am

    Yum yum, I like creamy pasta but not too creamy. Home-cooked pasta allows us to adjust according to our preference. Seldom cook cream-based pasta cos I have problem finishing up the cream. :D

    Reply

    • wiffy replied: — May 12th, 2009 @ 12:22 pm

      Me too … always got to crack head to finish up the rest of the cream before it becomes (inedible) “sour cream” :oops:

      Reply

  9. beachlover — May 12, 2009 @ 11:58 pm

    I like white sc pasta but not my family..your first timr look really great!!

    Reply

  10. Cate O'Malley — May 13, 2009 @ 12:07 am

    Everything is better with bacon – looks like a delicious twist on Spaghetti Carbonara!

    Reply

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