Wafu Creamy Mushroom and Bacon Spaghetti

Step 1

Soak the mushroom in warm water until soft and then cut into strips or diced, it's up to you

Step 2

If you want to use chicken, cut the chicken pieces into bite-size pieces

Step 3

Bring a large pot of water to a boil. Add salt. Cook the spaghetti according to the instruction on the package. I like to undercook it by two minutes because we will finish cooking them in the sauce. That way the spaghetti will still have a nice bite to it (al dente)

Step 4

While the spaghetti is cooking, melt butter on a large pan. Add bacon and cook until they are aromatic, about 2 minutes. Remove the bacon and put on an absorbent paper towel

Step 5

If you want to add chicken, add it here and cook until they turn are cooked through. Remove from the pan and put them on a plate. Add the onion slices and mushroom. Cook for about 3-4 minutes or until the onion is soft

Step 6

Add chicken broth, heavy cream, and seasonings. Bring it back to a simmer. Add If you use a leftover cooked chicken, add it here

Step 7

The spaghetti may have done cooking by now. Save about 1 cup of the cooking liquid and drain off the rest. You may not need all of the liquid. This can be used to thin out the sauce if it's too thick

Step 8

Add the cooked al-dente spaghetti to the sauce, if the sauce is too thick, add about 1/4 cup cooking liquid into the sauce and let it comes to a simmer. When it comes to a simmer, add the chicken you cook earlier (if using). I used a leftover cooked chicken. Adjust the consistency of the sauce, thin or thick, by adding more heavy cream or more reserved pasta water

Step 9

Have a taste and adjust the seasoning to your taste. The sauce should be creamy and slightly thick. Please note that it thickens further as it cools down

Step 10

Sprinkle with some cooked bacon and chopped green onion and serve immediately