Orecchiette with Mushroom Thyme Sauce
This Orecchiette with Mushroom Thyme Sauce features pasta coated with a creamy, flavorful sauce - and it's easy enough to make for a weeknight meal!
Servings: 6 servings
Calories: 584kcal
Ingredients
- 6 slices thick-cut bacon
- 16 oz. orecchiette pasta
- 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
- Using a large skillet, cook bacon until crispy. Transfer bacon to a paper-towel lined plate and drain most of the excess bacon grease from the pan. (Tip: Leave ~2 tsp of bacon fat in the skillet for flavor.)
- Meanwhile, cook orecchiette until al dente (according to package instructions). Once cooked, drain and set aside.
- Add butter and sliced mushrooms to the skillet and place over medium heat.
- Sauté for 3-4 minutes without stirring. Flip mushrooms over, add the garlic and continue sautéing for 3-4 more minutes without stirring.
- Using a small bowl, whisk cornstarch and half-and-half together. Add this mixture to the skillet along with milk, crumbled cooked bacon (from above), salt, pepper, thyme and Parmesan cheese; stir until well combined.
- Simmer mixture over medium-low heat, stirring occasionally, for 6-8 minutes, or until sauce has thickened.
- Add cooked orecchiette to skillet and toss until well combined.
Nutrition
Calories: 584kcal | Carbohydrates: 66g | Protein: 22g | Fat: 26g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 603mg | Potassium: 701mg | Fiber: 3g | Sugar: 6g | Vitamin A: 353IU | Vitamin C: 1mg | Calcium: 215mg | Iron: 2mg
