Orecchiette Mushroom Thyme Sauce (Recipe for Printing)
Orecchiette paired with creamy mushroom thyme sauce and bacon for a cozy meal everyone will love.
# What You Need:
→ Pasta
01 -
16 ounces orecchiette pasta
→ Protein
02 -
6 slices thick-cut bacon
→ Vegetables
03 -
16 ounces button mushrooms, sliced
04 -
1.5 teaspoons minced garlic
→ Dairy
05 -
1 tablespoon unsalted butter
06 -
1 cup half-and-half
07 -
1 cup whole milk
→ Thickener
08 -
1 tablespoon cornstarch
→ Seasonings
09 -
0.5 teaspoon kosher salt
10 -
0.5 teaspoon ground black pepper
11 -
2 teaspoons minced fresh thyme or 0.5 teaspoon dried thyme
# How to Make It:
01 -
Add unsalted butter and sliced mushrooms to a large skillet over medium heat. Cook for 3 to 4 minutes without stirring.
02 -
Turn mushrooms, add minced garlic, and continue to sauté for an additional 3 to 4 minutes without stirring.
03 -
In a small bowl, whisk together cornstarch and half-and-half until smooth.
04 -
Add the cornstarch mixture to the skillet along with milk, crumbled cooked bacon, kosher salt, black pepper, and thyme. Stir until thoroughly combined.
05 -
Simmer the mixture over medium-low heat, stirring occasionally, for 6 to 8 minutes or until the sauce thickens.
06 -
Incorporate cooked orecchiette into the skillet and toss to coat evenly with the mushroom thyme sauce.
# Extra Tips:
01 -
Allow mushrooms to brown undisturbed for best flavor development.