Crispy Shrimp Chip Wasabi Chicken
20 min
Creative Recipe
Crispy Bacon-Mushroom Pasta with Paprika-Infused Cream Sauce
A bold fusion dish that marries Chinese stir-fry techniques with Italian pasta and Eastern European flavors. Tender pasta is tossed with caramelized mushrooms, crispy bacon, and a silky paprika-cream sauce, finished with a modern plating technique that respects both the comfort of traditional cuisine and contemporary culinary innovation.
40 min
Medium
4 servings
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Taste Profile
Sweet2/10
Salty7/10
Sour1/10
Umami8/10
Spicy1/10
🥄 Texture
Crispy bacon and golden-seared mushrooms provide a pleasant contrast to silky, cream-coated fettuccine that remains al dente. The sauce is smooth and clingy, with a touch of butter adding richness and a slight chew from the pasta.
👃 Aroma
Smoky bacon and savory soy meld with earthy mushroom and roasted garlic/onion notes, while sweet Hungarian paprika lends a warm, slightly peppery fragrance. A faint toasted sesame nuttiness and the cream's milky richness round out the aroma.
🍷 Pairs Well With
Medium-bodied Chardonnay (lightly oaked) or a bright Pinot Noir; for a white with more acidity choose a dry Riesling. Non-alcoholic: sparkling water with lemon or a cold unsweetened iced tea.
🥗 Side Dishes
Simple green salad with lemon vinaigrette to cut the richness, crusty bread or garlic bread to soak up the sauce, and roasted or sautéed greens (e.g., spinach or Brussels sprouts) for balance.
Ingredients(14 items)
- 1400 grams pasta (tjestenina) - preferably egg noodles or fettuccine
- 2300 grams mushrooms (gljive) - mixed varieties, sliced
- 3150 grams bacon (špek) - cut into 1-inch pieces
- 41 large onion (luk) - thinly sliced
- 5200 milliliters cooking cream (vrhnje za kuhanje)
- 62 tablespoons paprika (paprika) - Hungarian sweet variety
- 73 cloves garlic - minced
- 82 tablespoons vegetable oil
- 91 teaspoon salt
- 100.5 teaspoon black pepper
- 111 tablespoon butter
- 12Fresh parsley - 2 tablespoons chopped (for garnish)
- 132 tablespoons soy sauce
- 141 teaspoon sesame oil
Nutrition Information(per serving)
485
Calories
18g
Protein
48g
Carbs
24g
Fat
Instructions
- 1
Bring a large pot of salted water to boil and cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- 2
In a wok or large skillet over medium-high heat, render the bacon pieces until crispy (about 5-7 minutes). Remove bacon and set aside, leaving 2 tablespoons of bacon fat in the pan.
- 3
Add vegetable oil to the bacon fat and increase heat to high. Add sliced mushrooms in a single layer and let them sear undisturbed for 3 minutes to develop color. Stir and cook for another 4 minutes until golden brown. Remove mushrooms and set aside.
- 4
In the same pan, add sliced onions and minced garlic. Stir-fry for 2-3 minutes using quick, continuous movements (Chinese wok technique) until onions become translucent and fragrant.
- 5
Reduce heat to medium. Sprinkle paprika over the onions and garlic, stirring constantly for 30 seconds to bloom the spice and release its oils.
- 6
Pour in the cooking cream slowly while stirring to create a smooth sauce. Add soy sauce and sesame oil, stirring until fully combined. Simmer for 2 minutes without boiling.
- 7
Return the cooked mushrooms and bacon to the pan. Toss gently to coat with the cream sauce.
- 8
Add the drained pasta to the sauce. Toss continuously for 2-3 minutes, adding reserved pasta water gradually (about 2-3 tablespoons) to achieve a silky, coating consistency.
- 9
Season with salt and black pepper to taste. Stir in butter for extra richness.
- 10
Divide into serving bowls and garnish with fresh chopped parsley. Serve immediately while hot.
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