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Orecchiette with Mushroom Thyme Sauce Recipe

Orecchiette with Mushroom Thyme Sauce Recipe
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★★★★★

4.9 from 13 reviews

This comforting Orecchiette with Mushroom Thyme Sauce recipe combines crispy bacon, sautéed mushrooms, and a creamy thyme-infused sauce served over tender orecchiette pasta. Rich and flavorful, this dish is perfect for a cozy dinner that brings together earthy mushrooms and savory bacon with a luscious Parmesan cream sauce.

Ingredients

Scale

Meat

  • 6 slices thick-cut bacon

Pasta

  • 16 oz. orecchiette pasta

Sauce

  • 1 Tbsp unsalted butter
  • 16 oz. button mushrooms, sliced
  • 1½ tsp minced garlic
  • 1 Tbsp cornstarch
  • 1 cup half-and-half
  • 1 cup milk
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • 2 tsp minced fresh thyme (or ½ tsp dried thyme)
  • ½ cup grated Parmesan cheese

Instructions

  1. Cook the bacon. Using a large skillet, cook the 6 slices of thick-cut bacon over medium heat until crispy. Transfer the cooked bacon to a paper-towel lined plate to drain excess grease. Reserve about 2 teaspoons of the bacon fat in the skillet for added flavor for later steps.
  2. Cook the pasta. While the bacon cooks, bring a large pot of salted water to a boil. Add 16 oz of orecchiette pasta and cook until al dente according to package instructions, typically about 9-12 minutes. Drain the cooked pasta and set aside.
  3. Sauté the mushrooms. To the skillet with the reserved bacon fat, add 1 tablespoon of unsalted butter and 16 ounces of sliced button mushrooms. Place over medium heat and sauté the mushrooms for 3 to 4 minutes without stirring to allow them to brown.
  4. Add the garlic and continue cooking. Flip the mushrooms over, add 1½ teaspoons of minced garlic, and continue to sauté for another 3 to 4 minutes without stirring, allowing the garlic to mellow and mushrooms to soften thoroughly.
  5. Prepare the creamy sauce. In a small bowl, whisk together 1 tablespoon cornstarch and 1 cup half-and-half until smooth. Pour this mixture into the skillet with the mushrooms. Then add 1 cup milk, crumbled bacon pieces, ½ teaspoon kosher salt, ½ teaspoon black pepper, 2 teaspoons minced fresh thyme (or ½ teaspoon dried thyme), and ½ cup grated Parmesan cheese. Stir well to combine all ingredients.
  6. Simmer and thicken the sauce. Reduce heat to medium-low and let the sauce simmer gently for 6 to 8 minutes, stirring occasionally, until it thickens and becomes creamy.
  7. Toss pasta with the sauce. Add the cooked orecchiette pasta to the skillet and toss well to evenly coat the pasta with the mushroom thyme sauce. Serve immediately, garnished with extra Parmesan or fresh thyme if desired.

Notes

  • For a vegetarian version, omit the bacon and use olive oil instead of bacon fat and butter, then add extra Parmesan for richness.
  • If fresh thyme is not available, dried thyme works well but reduce the amount to ½ teaspoon.
  • To make the sauce gluten-free, ensure the cornstarch is certified gluten-free and verify pasta type.
  • Leftover sauce can be refrigerated for up to 3 days and reheated gently with a splash of milk to loosen.
  • Button mushrooms can be substituted with cremini or shiitake for a deeper flavor profile.

Nutrition

Keywords: Orecchiette, Mushroom Sauce, Thyme, Bacon, Creamy Pasta, Italian Dinner, Comfort Food, Easy Pasta Recipe

Find it online: https://victoriablair.com/orecchiette-with-mushroom-thyme-sauce-recipe/