Updated: Nov 20
Prep time: 5 min
Cook time: 25 min
Total: 25 min
4 thick slices of bacon (optional)
2 tbsp extra virgin olive oil
4 shiitake mushrooms, cleaned, stemmed, and thinly sliced
4 oz oyster mushrooms, cleaned and thinly sliced
furikake, to garnish (optional)
parsley, to garnish
grated parmesan, to garnish (optional)
Butter cream sauce
2 tbsp unsalted butter, divided (or vegan butter)
1 tbsp minced shallots
2 garlic cloves, minced
2 tbsp all-purpose flour
1 cup milk (if vegan, then omit)
1/3 cup heavy cream (or Silk heavy cream)
1 tbsp soy sauce
salt and pepper, to taste
Bring a pot of water to a boil over medium-high heat and add some salt (about 1/2 tsp). Add your spaghetti and cook until al dente, about 6-7 minutes, stirring occasionally. Drain the pasta, drizzle, and toss with some oil (so the noodles don't stick) and set aside.
Slice your bacon lengthwise. In a pan over high heat, add the bacon and cook. Once the bacon fat renders, add the garlic to the pan and cook for 2-3 minutes. Add 1 tbsp of butter and mix the ingredients to coat. Add the flour and make sure to keep stirring so the flour doesn't stick to the bottom of the pan.
Deglaze with milk, heavy cream, and 1 tbsp of soy sauce. Continue scraping off the bottom of the pan. The flour will work as a thickening agent and thicken the sauce. Keep stirring until the sauce has been reduced by half (If the sauce is too thick, you can add 1/4 cup of pasta cooking water).
Add the cooked pasta to the pan and remaining butter and stir to mix all the ingredients. Taste and adjust seasoning, if needed. Plate the pasta and garnish with a sprinkle of furikake, parsley, and/ or grated parmesan. Serve and enjoy!