Orecchiette with Mushroom Thyme Sauce Recipe

Introduction

This comforting dish features tender orecchiette pasta tossed in a creamy mushroom thyme sauce with crispy bacon for added flavor. It’s a perfect weeknight meal that’s both satisfying and easy to prepare.

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

1. Step 1: Using a large skillet, cook the bacon over medium heat until crispy. Transfer the bacon to a paper-towel lined plate and drain most of the excess bacon grease from the pan, leaving about 2 teaspoons for flavor.
2. Step 2: Meanwhile, cook the orecchiette pasta according to the package instructions until al dente. Drain and set aside.
3. Step 3: Add the butter and sliced mushrooms to the skillet with the reserved bacon fat and place over medium heat.
4. Step 4: Sauté the mushrooms for 3-4 minutes without stirring, then flip them over. Add the minced garlic and continue sautéing for another 3-4 minutes without stirring.
5. Step 5: In a small bowl, whisk together the cornstarch and half-and-half until smooth. Add this mixture to the skillet along with the milk, crumbled cooked bacon, salt, pepper, thyme, and grated Parmesan cheese. Stir until well combined.
6. Step 6: Simmer the sauce over medium-low heat, stirring occasionally, for 6-8 minutes or until it thickens.
7. Step 7: Add the cooked orecchiette to the skillet and toss gently until the pasta is evenly coated with the sauce. Serve warm.

Tips & Variations

• Use shiitake or cremini mushrooms for a deeper, earthier flavor.
• Substitute the half-and-half and milk with heavy cream for a richer sauce.
• For a vegetarian version, omit bacon and use olive oil instead of bacon fat.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• Fresh thyme adds a brighter flavor, but dried thyme works well in a pinch.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of milk or water to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like penne, rigatoni, or farfalle will work well with this sauce if orecchiette is unavailable.

How do I prevent the sauce from becoming too thick?

If the sauce thickens too much while reheating, simply stir in a little milk or water to reach your desired consistency.

Orecchiette with Mushroom Thyme Sauce Recipe

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★★★★★

4.7 from 120 reviews

This comforting Orecchiette with Mushroom Thyme Sauce is a rich, savory pasta dish featuring crispy bacon, sautéed mushrooms, and a creamy thyme-infused sauce. Perfect for a cozy dinner, it combines tender orecchiette pasta with a flavorful mixture of half-and-half, garlic, and Parmesan cheese to create a deliciously satisfying meal.

• Author: Naya
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

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Meat & Dairy

• 6 slices thick-cut bacon
• 1 Tbsp unsalted butter
• 1 cup half-and-half
• 1 cup milk
• ½ cup grated Parmesan cheese

Pasta

• 16 oz. orecchiette pasta

Produce & Herbs

• 16 oz. button mushrooms, sliced
• 1½ tsp minced garlic
• 2 tsp minced fresh thyme (or ½ tsp dried thyme)

Pantry Items & Seasonings

• 1 Tbsp cornstarch
• ½ tsp kosher salt
• ½ tsp black pepper

Instructions

1. Cook bacon: Using a large skillet, cook the bacon slices over medium heat until crispy. Transfer the bacon to a paper-towel lined plate to drain excess grease. Leave approximately 2 teaspoons of bacon fat in the skillet to add flavor to the sauce.
2. Prepare pasta: Meanwhile, bring a large pot of salted water to a boil and cook the orecchiette pasta according to package instructions until al dente. Drain the pasta and set aside.
3. Sauté mushrooms: Add the butter and sliced mushrooms to the skillet with the reserved bacon fat, and cook over medium heat. Sauté for 3-4 minutes without stirring to allow mushrooms to brown, then flip the mushrooms over.
4. Add garlic and continue cooking: Add the minced garlic to the skillet and continue sautéing the mushrooms for another 3-4 minutes without stirring, allowing the flavors to develop.
5. Make the sauce: In a small bowl, whisk together the cornstarch and half-and-half until smooth. Pour this mixture into the skillet along with the milk, crumbled cooked bacon, kosher salt, black pepper, thyme, and grated Parmesan cheese. Stir everything together until well combined.
6. Simmer sauce: Reduce heat to medium-low and let the sauce simmer, stirring occasionally, for 6-8 minutes until it thickens nicely.
7. Toss pasta in sauce: Add the cooked orecchiette into the skillet with the sauce and toss gently until the pasta is evenly coated and heated through. Serve immediately.

Notes

• You can substitute fresh thyme with dried thyme if fresh is unavailable.
• For a vegetarian version, omit the bacon and use butter or olive oil for sautéing.
• Make sure not to overcook the mushrooms; letting them brown enhances their flavor.
• Reserve some pasta cooking water to loosen the sauce if it becomes too thick.
• Use Parmesan cheese for authentic flavor, but Pecorino Romano can be a good substitute.

Keywords: Orecchiette, mushroom sauce, bacon, creamy pasta, thyme, Italian pasta dish, mushroom thyme sauce, easy pasta recipe