Founder of @Umami Sans Frontières
For 4 people
1/ Prepare the Pasta Water: In a large pot, bring plenty of water to a boil with a pinch of salt.
2/Grate the Parmesan: Grate the Parmesan cheese and set it aside.
3/ Prep the Ingredients: Wipe the mushrooms clean with a paper towel and cut them into bite-sized pieces. Finely chop the onion, and cut the bacon into bite-sized pieces.
4/ Cook the Bacon: Heat a frying pan, add the bacon, and sauté until cooked. Then, transfer the bacon to a plate and set it aside.
5/ Cook the Pasta: Once the water in the pot is boiling, add the pasta and cook until done.
6/ Sauté the Onion: In the same pan used for the bacon, add about 15g of butter (or olive oil) and heat it. Then, add the onion and sauté until softened.
7/ Add the Mushrooms: Once the onion becomes translucent, add the mushrooms and continue sautéing.
8/ Stir in Tomato Paste: Add the tomato paste and stir to combine.
9/ Simmer with Cream: Add the heavy cream and simmer over low heat.
10/ Return the Bacon: Add the sautéed bacon, mix well, and season with salt and pepper to taste.
11/ Combine Pasta and Sauce: Drain the cooked pasta in a colander, then add it to the sauce in the frying pan and mix well.
12/ Finish with Parmesan and Butter: Add the Parmesan cheese and mix well. For extra richness, add the remaining butter, if desired, and stir until combined.
13/ Serve and Garnish: Serve the pasta on a plate, and, if desired, top with chopped parsley and extra grated Parmesan cheese. Enjoy!
🌟 My Personal Touches for This Recipe🌟
⭐️ Choosing the Pasta Shape: I went with large fusilli (Fusilli Gigantini) this time — their twists catch the creamy sauce so well that every bite is flavorful and satisfying. You can try other short pasta shapes too!
⭐️ Making Mushrooms Kid-Friendly: One of our kids isn’t a fan of mushrooms, so I finely chop them to make them subtle. Feel free to slice them your way — chunky for more bite, or finely chopped if you prefer a gentler touch.
⭐️ A Shortcut with Bacon: To save time, I used pre-cut bacon in this recipe. It’s a small convenience that makes cooking on busy days a little easier.
⭐️ Parmesan or Grana Padano?: While Parmesan is my usual go-to, this time I tried Grana Padano. It has a creamier, milder taste — perfect if you’re in the mood for something slightly different. Why not give it a try?
⭐️ The Secret to Umami Richness: Adding grated cheese and butter at the very end makes the sauce wonderfully rich and deep in flavor. Adjust the butter to your liking — a little extra brings out an irresistible umami boost. 😋
⭐️ The Inspiration Behind This Dish: This recipe was born from a craving for creamy tomato pasta. Crispy bacon, earthy mushrooms, and a velvety sauce come together for a pasta that’s comforting, hearty, and truly satisfying!
Founder of @Umami Sans Frontières
