Ultimate Creamy Spaghetti: Restaurant-Quality Taste at Home
Golden Recipe for Delicious Creamy Spaghetti That Anyone Can Make
Today, I’m sharing the secret to a creamy spaghetti that’s so incredibly delicious, it’s truly a ‘life-changing pasta’! If you’ve ever dreamed of enjoying rich, velvety flavors just like in a restaurant, right in your own kitchen, make sure to save this recipe!
Main Ingredients- 180g Pasta (Spaghetti or Fettuccine recommended)
- 50g Button Mushrooms, thinly sliced
- 70g Onion, finely minced
- 70g Bacon, cut into 1cm pieces (reserve 2 slices for garnish, pan-fry until crispy)
- Pinch of Minced Garlic (about 1/2 tsp)
- 10g Butter (or 1 Tbsp Olive Oil)
- Pinch of Parsley Flakes (for garnish)
- 40g Mozzarella Cheese (optional, for extra richness)
Sauce Ingredients- 500ml Liquid Unsweetened Heavy Cream
- 250ml Milk
- Pinch of Salt (to taste)
- Pinch of Black Pepper (to taste)
- 500ml Liquid Unsweetened Heavy Cream
- 250ml Milk
- Pinch of Salt (to taste)
- Pinch of Black Pepper (to taste)
Cooking Instructions
Step 1
First, prepare all your ingredients meticulously. Dice the bacon into bite-sized pieces, about 1cm thick. Set aside 1-2 slices for garnish and pan-fry them until crispy later for added texture and visual appeal. Mozzarella cheese is optional, but it will add a wonderfully rich and creamy finish if you choose to include it.
Step 2
Heat a wide pan over medium-low heat and add 10g of butter. If you don’t have butter, you can substitute it with 1 tablespoon of olive oil. Add the minced garlic (or sliced garlic) and sauté until fragrant.
Step 3
Be careful not to burn the garlic. Once the butter has melted and a fragrant aroma arises (about 30 seconds to 1 minute), proceed to the next step. A slight browning of the garlic will deepen the flavor.
Step 4
Add the sliced onions and chopped bacon to the pan and stir-fry together. Cook over medium heat until the onions become translucent and tender. Ensure you cook long enough for the bacon’s flavor to infuse into the ingredients.
Step 5
Once the onions and bacon are well sautéed, carefully pour in the star ingredients: 500ml of heavy cream and 250ml of milk. Reduce the heat to low and let the sauce simmer gently, stirring occasionally to prevent sticking. Be mindful of the heat to avoid rapid reduction.
Step 6
As the sauce begins to simmer, continue to reduce it over low heat. When the vegetables start to float slightly and the sauce reaches your desired thick consistency, season with a pinch of salt and a sprinkle of black pepper. Taste and adjust the seasoning as needed.
Step 7
While the sauce is reducing, bring a large pot of water to a rolling boil. Add 180g of pasta and cook according to package directions, but aim for 1-2 minutes less than the recommended time to achieve an ‘al dente’ texture (usually around 8-9 minutes). Reserve about a cup of the pasta water before draining.
Step 8
When the sauce has reduced to the perfect consistency and the pasta is nearly done, you should be able to coordinate the timing. Drain the cooked pasta well,
Step 9
and immediately transfer it to the pan with the creamy sauce.
Step 10
Toss the pasta with the sauce over low heat for about 1 minute to let the flavors meld. If the sauce becomes too thick, gradually add a little of the reserved pasta water to reach your desired consistency. Finally, stir in the mozzarella cheese until melted, then serve in a bowl, garnished with the crispy bacon and parsley flakes. Enjoy your delicious homemade creamy spaghetti!
