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Orecchiette with Mushroom Thyme Sauce Recipe
Ash Tyrrell

Orecchiette with Mushroom Thyme Sauce Recipe

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.
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Prep Time 5 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 12 ounces orecchiette pasta: Its unique shape holds the sauce like a pro.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.