Orecchiette with Mushroom Thyme Sauce Recipe: Savory, Earthy & Flavorful Dish
I just made this Orecchiette with Mushroom Thyme Sauce, and let me tell you—it’s a game-changer! The little ear-shaped pasta perfectly cradles the creamy, earthy sauce, making every bite a burst of flavor.
It’s one of those dishes that feels fancy enough for a dinner party but is so easy to whip up on a weeknight. The fresh thyme adds a subtle warmth that ties everything together beautifully. Trust me, once you try it, you’ll be hooked like I am!
Ingredients
With just a few simple ingredients, you’ll create a dish that tastes like it came straight from a restaurant kitchen.
For the Pasta:
- 12 ounces orecchiette pasta: Its unique shape holds the sauce like a pro.
For the Sauce:
- 2 tablespoons unsalted butter: Adds richness and a silky texture to the sauce.
- 8 ounces button mushrooms, sliced: Fresh mushrooms bring out the best earthy, umami flavor. Avoid canned ones for the best results.
- 3 strips thick-cut bacon, chopped: Smoky, crispy, and full of flavor.
- 2 cloves garlic, minced: Aromatic and essential for depth.
- 2 tablespoons cornstarch: Helps thicken the sauce to perfection.
- 1 cup half-and-half: Creamy but not overly heavy—just right.
- 1 cup milk: Balances the richness of the half-and-half.
- 1/2 cup Parmesan cheese, freshly grated: Freshly grated melts better and tastes sharper.
- 1 teaspoon fresh thyme leaves: Adds a fragrant, woodsy note.
- 1 teaspoon kosher salt: Enhances all the flavors.
- 1/2 teaspoon black pepper: A gentle kick to round out the dish.
Note: This recipe makes about 4 servings, perfect for a cozy dinner or sharing with friends.
Variations
Make this dish your own with these easy swaps and add-ins:
- Vegetarian-Friendly: Skip the bacon or replace it with vegetarian sausage. Toss in some sautéed spinach for extra greens.
- Dairy-Free Option: Use coconut milk or almond cream instead of half-and-half and milk. Opt for dairy-free Parmesan.
- Add Spice: Sprinkle red pepper flakes or drizzle chili oil for a spicy twist.
- Protein Boost: Swap bacon for crispy pancetta or cooked Italian sausage for a heartier meal.
Cooking Time
This recipe is quick and satisfying—perfect for busy days!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
Equipment You’ll Need
Here’s what you’ll need to make this dish effortlessly:
- Large pot: For boiling the pasta to al dente perfection.
- Skillet: Ideal for crisping bacon and sautéing mushrooms.
- Mixing bowl: To whisk the creamy sauce base.
- Tongs: Helps coat the pasta evenly with the sauce.
- Colander: For draining the pasta.
How to Make Orecchiette with Mushroom Thyme Sauce
Making this dish is as enjoyable as eating it! Let’s break it down step by step.
Cook the Pasta
Start by boiling the orecchiette in a large pot of salted water. Cook it until it’s al dente, following the package instructions. Before draining, reserve about 1/2 cup of the pasta water—it’s liquid gold for adjusting the sauce later. Set the pasta aside.
Crisp the Bacon
In a large skillet over medium heat, cook the chopped bacon until it’s golden and crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 2 teaspoons of bacon grease in the skillet. This grease will add incredible flavor to the sauce.
Sauté the Mushrooms
Melt the butter in the skillet with the bacon grease. Add the sliced mushrooms in a single layer and let them cook undisturbed for 3–4 minutes to develop a golden crust. Stir and sauté for another 3 minutes until tender. Toss in the minced garlic and cook for 1 minute, letting its aroma infuse the mushrooms.
Make the Creamy Sauce
In a mixing bowl, whisk the cornstarch with the half-and-half until smooth. Pour this mixture into the skillet, followed by the milk, Parmesan cheese, thyme, salt, and pepper. Stir everything together and let it simmer gently for about 5 minutes. The sauce will thicken and the flavors will meld beautifully.
Combine with Pasta
Add the cooked orecchiette and crispy bacon to the skillet. Use tongs to toss everything together, ensuring the pasta is evenly coated with the luscious sauce. If the sauce feels too thick, stir in a bit of the reserved pasta water. Garnish with extra Parmesan and thyme for a finishing touch.
Additional Tips for Making this Recipe Better
Here are some personal tips to make this dish even more amazing:
- Don’t Skip the Bacon Grease: It adds a smoky depth that takes the sauce to the next level.
- Use Fresh Thyme: Fresh herbs make a world of difference in flavor. If you must use dried thyme, reduce the amount by half.
- Reserve Pasta Water: This starchy water is perfect for adjusting the sauce’s consistency.
How to Serve Orecchiette with Mushroom Thyme Sauce?
Serve this dish as a comforting main course or a decadent side. I like to plate it in shallow bowls for a more elegant presentation. Garnish with freshly grated Parmesan, a sprig of thyme, and a sprinkle of cracked black pepper.
Pair it with buttery garlic bread, a crisp green salad, or roasted vegetables for a complete meal. For a sophisticated touch, enjoy it with a glass of Chardonnay or Pinot Noir to complement the creamy, earthy flavors.
Nutritional Information
Here’s what you’re enjoying in every serving:
- Calories: 584 kcal
- Protein: 20g
- Carbohydrates: 61g
- Fat: 28g
Make Ahead and Storage
This dish is great for meal prep or enjoying as leftovers.
- Refrigeration: Store cooled leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Warm gently in a skillet over low heat, adding a splash of reserved pasta water or milk to restore the creamy texture.
- Freezing: Not recommended, as the sauce may become grainy when thawed.
Why You’ll Love This Recipe?
This dish is a winner for so many reasons:
- Quick and Easy: A gourmet meal ready in just 30 minutes.
- Perfect Flavor Pairing: The mushrooms and thyme create a beautifully balanced dish.
- Customizable: Easily adapt it to suit dietary needs or spice preferences.
- Restaurant Quality: Impress your guests with minimal effort.
Orecchiette with Mushroom Thyme Sauce is the ultimate cozy dish that feels special for any occasion. Once you’ve tasted its creamy, savory goodness, you’ll want to make it again and again!
Orecchiette with Mushroom Thyme Sauce Recipe
Ingredients
Method
- Start by boiling the orecchiette in a large pot of salted water. Cook it until it’s al dente, following the package instructions. Before draining, reserve about 1/2 cup of the pasta water—it’s liquid gold for adjusting the sauce later. Set the pasta aside.
- In a large skillet over medium heat, cook the chopped bacon until it’s golden and crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 2 teaspoons of bacon grease in the skillet. This grease will add incredible flavor to the sauce.
- Melt the butter in the skillet with the bacon grease. Add the sliced mushrooms in a single layer and let them cook undisturbed for 3–4 minutes to develop a golden crust. Stir and sauté for another 3 minutes until tender. Toss in the minced garlic and cook for 1 minute, letting its aroma infuse the mushrooms.
- In a mixing bowl, whisk the cornstarch with the half-and-half until smooth. Pour this mixture into the skillet, followed by the milk, Parmesan cheese, thyme, salt, and pepper. Stir everything together and let it simmer gently for about 5 minutes. The sauce will thicken and the flavors will meld beautifully.
- Add the cooked orecchiette and crispy bacon to the skillet. Use tongs to toss everything together, ensuring the pasta is evenly coated with the luscious sauce. If the sauce feels too thick, stir in a bit of the reserved pasta water. Garnish with extra Parmesan and thyme for a finishing touch.
Notes
- Don’t Skip the Bacon Grease: It adds a smoky depth that takes the sauce to the next level.
- Use Fresh Thyme: Fresh herbs make a world of difference in flavor. If you must use dried thyme, reduce the amount by half.
- Reserve Pasta Water: This starchy water is perfect for adjusting the sauce’s consistency.
