Blue Cheese Alfredo Spaghetti, with Mushrooms and Bacon

April 20, 2012

The ingredients sing, sing, sing! A splendid, hearty combination of The Piggery’s fresh, succulent bacon, earthy mushrooms (which could be foraged), creamy blue cheese and the fresh spring zing of parsley. I’ll also show you why it’s a dish that keeps on giving…


Blue Cheese Alfredo Spaghetti with Mushrooms and Bacon

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  • Yield: 2 entrees 1x


  • 1/2 container or pack of spaghetti
  • 1 teaspoon extra-virgin olive oil
  • 1/2 pound of bacon
  • 2 cloves garlic, minced
  • 1/2 pound mushrooms, rinsed and sliced
  • 1/2 cup milk or heavy cream
  • 1/3 cup crumbled blue cheese
  • 1 teaspoon sea salt
  • 8 turns of black pepper grinder
  • 1 tablespoon all-purpose


  • finely chopped parsley leaves


  1. Bring a medium pot of salted water (about 1 teaspoon salt) to a boil.
  2. Add the spaghetti and cook according to the time indicated on the package, or until it reaches the desired consistency. I like al dente. When cooked, drain and drizzle with olive oil to keep from sticking. Keep warm in the same pot.
  3. Set a plate next to the stove top, and place a paper towel on top.
  4. In a cast iron skillet or medium to large frying pan, fry the bacon on medium-high. The bacon is bursting with its own juices, so no need to add oil or butter. The oil will seep out as it cooks. (True fact: while it may seem like sustainably produced bacon from places like The Piggery are more expensive, they’re not! They are not cured with nitrates or preservatives, which means that when you cook the bacon, it doesn’t decrease about half in size like conventional bacon does. So, you’re actually getting more bang for your buck. Comparing the same weight of sustainable vs. conventional bacon, you’ll get more bacon per $1 with sustainable. Try it!)
  5. When the bacon is browned, remove to the paper towel to drain off excess oil. When cooled, chop into coarse pieces.
  6. Leave a healthy coating of bacon oil in the pan, and drain off the rest into a small jar or ramekin and store in the refrigerator for cooking. Bacon fat is a delicious way to fry up vegetables and add flavor to any dish! You’ll see in the next few days.
  7. In the same pan, over medium heat, add the garlic and mushrooms. Saute until the mushrooms are glossy and browned, and the garlic is golden in color. Add the bacon and stir briefly. Remove from heat and keep warm with a lid.
  8. In a small saucepan over medium heat, bring the milk or cream to a simmer.
  9. Add the blue cheese, salt, and pepper and stir well, allowing the blue cheese to melt a bit. To thicken, add the flour slowly, mixing in thoroughly.
  10. Add the sauce to the pot of pasta and mix well. Top with mushrooms and bacon. Garnish with parsley and another twist of black pepper.


Allergens: dairy

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