Spaghetti : Baby Bella Mushrooms : Unsmoked Bacon : Chervil

Really quick dinner recipe, I feel bad because lately I have been neglecting my blog a bit, but not on purpose or because of lack of interest. I do have a day job, and things have been going interestingly to say the least, but I still want to apologize for not posting more frequently.  I’m also under the weather so comfort food sounds better than usual. Had chicken soup for lunch at my favorite mexican joint near work, La Fiesta Brava, and for dinner I made this pasta dish, extremely simple, extremely forgiving, I didn’t even have all the ingredients I needed, had to reach out for some onion powder, oh yeah! good ole onion powder. I would have liked to have an onion at hand, but it wasn’t the case. Powdered aromatics deserve respect too… but that’s a discussion am not willing to get into right now. Let’s get back to this pasta recipe! Here’s what I did:



cutting board + knife
medium – large skillet (I used my cast iron one)
pot for boiling water for the pasta
vegetable peeler to shave parmesan cheese
strainer for the pasta



300g baby bella mushrooms
1 garlic clove, thinly sliced
1 Tbsp butter
40g unsmoked bacon, cut in small strips (I used my home made bacon)
2 tbs onion powder (use 2 finely chopped shallots if you can)
150ml heavy cream
2-3 tbs dry chervil
shave parmesan cheese to taste
salt and pepper to taste
splash of lemon juice
300g of spaghetti



01: get prepped
02: finely chop garlic
03: slice mushrooms 3mm width, reserve
04: heat up skillet
05: add butter and let heat up until bubbly (2 minutes)
06: add bacon, and sauté until crispy (2-3 minutes)
07: add mushrooms and brown for 5 minutes, add some salt, taste!
08: add garlic and onion powder/real onions, add some pepper (I used white)
09: sweat onions 3 mins, add splash of water if things get to brown to soon
10: lower heat and add half the cream, let reduce/caramelize until bubbly
11: add chervil and more cream, adjust seasoning, salt pepper
12: add the rest of the cream, and a splash of lemon juice, remove from heat
13: let rest, meanwhile boil water, add salt, get the spaghetti ready (7-8 mins) *
14: when pasta is ready, add a couple of Tbsp of pasta water to mushroom sauce
15: return mushroom sauce to stove on medium heat
16: mix in the pasta water with sauce until incorporated
17: strain spaghetti in a strainer
18: add pasta to mushroom sauce skillet, incorporate well
19: taste, adjust seasoning, remove from heat when pasta is coated nicely
20: serve and garnish with parmesan cheese shaving


* as always, salt water before adding pasta, about 2-3% solution and never overcook pasta, it has to be al dente, have a bit of a bite, I make sure pasta doesn’t overcook, try some every couple of minutes perhaps after the first 4 minutes (most pasta shapes will require more than 4 minutes to cook). Each brand will cook differently, each pasta shape will definitely cook in less or more time.

ok, done! sorry this one feels a bit rushed, but I really need to get some sleep! will post something nicer this weekend! thanks for putting up! I’m working on some post over the weekend, will be updating my blog in a few days, until then, good night!

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  1. I make similar pasta dishes all the time, Paul, the only difference being the chervil. I’ve never used it before. EVen so, these pasta dishes are delicious and so easy to prepare. Yours looks fantastic.

    1. Thank you John! I don’t use chervil often, but I had no parsley, and chervil has a similar taste, milder and a bit of licorice taste, I really like it. And totally agree, these pasta dishes are very straight forward and super fun to make.

  2. Nice post! With parsley instead of chervil, this would be a pretty common Italian dish.
    White wine would probably be more common than lemon juice, and of course Italians would use pancetta 🙂

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