You Can Cook Spaghetti Like This! One Pan, No Boiling

One‑Pan Creamy Bacon, Mushroom and Spaghetti

Recipe from Backyard Chef — Rick.

Ingredients

• Streaky bacon, chopped with scissors (reserve some cooked pieces for garnish)
• Spaghetti (uncooked; do NOT break)
• Mushrooms, sliced (slice thick if you want visible pieces)
• Onion, diced
• Garlic, minced (added after mushrooms)
• Green onion tops (optional; for stirring and garnish)
• Chicken stock (amount not specified)
• Water (amount not specified; boiling water optional)
• Cream (added near the end; amount not specified)
• Mozzarella, shredded (for extra creaminess)
• Parmesan, grated (save some to garnish)
• Dried thyme — about 1/2 tsp (or ~1 tsp fresh thyme)
• Salt and pepper, to taste
• Parsley, roughly chopped (for stirring and garnish)

Note: Exact liquid and dairy amounts were not specified in the source; adjust to achieve a saucy, creamy consistency.

Equipment & prep

• One skillet/pan with lid (Rick uses a smaller pan and presses spaghetti to fit)
• Knife and board (or scissors for bacon)
• Bowl for mushrooms/vegetables
• Prep tasks: chop bacon, slice mushrooms, dice onion, mince garlic, chop green onion tops and parsley. Reserve a few crisp bacon pieces for garnish.

Method

1. Heat a little flame under the pan. Add chopped bacon and render until you have bacon fat and some cooked/crisp pieces. Remove and set aside some bacon for garnish.
2. Use the rendered bacon fat to cook the onions: add onions and soften for a couple of minutes to remove rawness.
3. Add mushrooms and give them a little color (just a tinge).
4. Add garlic and cook about 30 seconds.
5. Pour in some chicken stock plus water (boiling water is optional — it will come to the boil anyway).
6. Lay the dry spaghetti on top of the liquid and press/squash it into the pan to submerge (do not break the pasta). Turn heat down to a simmer, cover with a lid and cook about 5–6 minutes.
7. Remove lid and stir to loosen the pasta. The sauce will begin to thicken from the pasta starch. Lower heat slightly.
8. Stir in cream and cook uncovered a little while to develop a creamy sauce (don’t thicken too much).
9. Season with salt, pepper and dried thyme; allow thyme to rehydrate for a minute. If using fresh thyme, use about 1 tsp.
10. Stir in mozzarella and cook ~1 minute until it melts and the sauce becomes creamier.
11. Return cooked bacon to the pan and stir through.
12. Stir in some chopped green onion tops and parsley.
13. Plate and garnish with reserved bacon pieces, extra Parmesan and parsley. Serve hot.

Chef tips & cautions

• Slice mushrooms thicker if you want them to stand out in the dish.
• You don’t need to break spaghetti — it will soften and bend as it cooks.
• Use the bacon fat to build flavor for the onions, mushrooms and garlic.
• If using a small pan, press spaghetti to fit but be careful not to spill hot liquid.
• Don’t over‑thicken the sauce — aim for a creamy consistency.
• Reserve some bacon and Parmesan for garnish to make the plate look “posh.”
• Dry thyme will rehydrate in the sauce; use about 1/2 tsp dried or ~1 tsp fresh.

Do not break the spaghetti — press it into the liquid so it softens and bends as it cooks.

Variations / options

• Substitute fresh thyme (~1 tsp) for 1/2 tsp dried thyme.
• Use boiling water for faster boil or room/cold water — either will come to a boil.
• Green onion tops are optional.

Plating / serving

Serve immediately, garnished with reserved bacon pieces, grated Parmesan and chopped parsley (and extra green onion tops if desired).

Referenced source

Backyard Chef — presenter Rick.