Creamy Mushroom and Bacon Pasta

justonecookbook.com

Woof

4 slices bacon (5.3 oz, 150 g)

1.8 oz shimeji mushrooms (½ package; or use any other mushrooms)

4 cremini mushrooms (1.8 oz, 50 g; you can also use button mushrooms)

4 shiitake mushrooms (1.8 oz, 50 g; or use any other mushrooms))

1 ½ Tbsp extra virgin olive oil

2 cloves garlic

subheading: For the pasta:

8 oz pasta (spaghetti, linguine, or fettuccine; 4 oz/113 g per person)

4 quarts water

1 ½ Tbsp Diamond Crystal kosher salt (use half as much for table salt and two-thirds for sea salt by volume)

subheading: For the creamy sauce:

1 Tbsp unsalted butter

freshly ground black pepper

2 Tbsp all-purpose flour (plain flour)

1 cup milk

⅓ cup heavy (whipping) cream (36% or more milkfat)

1 Tbsp soy sauce

⅛ tsp Diamond Crystal kosher salt (use half as much for table salt and two-thirds for sea salt by volume)

subheading: To Garnish:

parsley

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Directions at justonecookbook.com

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