Why This Recipe Works

Mushrooms and bacon are no strangers to pasta, but for even greater savory flavor, we added instant dashi powder and soy sauce to the dish. We began by crisping bacon in a skillet, then removed it and browned a pound of mushrooms in the fat left in the pan (any type or mix of mushrooms will do), followed by scallions and garlic. To finish the sauce, we stirred in some pasta cooking water, butter for silky texture, and the instant dashi powder and soy sauce. Despite only lightly coating the spaghetti, the resulting sauce turns the dish into a flavor powerhouse.

Before You Begin

To see more of our favorite weeknight pastas, check out this collection.

Instructions

Bring 2 quarts water to boil in large pot. Add 12 ounces spaghetti and ½ tablespoon salt and cook, stirring occasionally, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot.

Meanwhile, cook 5 slices thick-cut bacon, sliced into ½-inch-wide strips, in 12-inch skillet over medium heat until bacon is golden and crispy, 6 to 8 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate.

Add 1 pound assorted mushrooms, sliced ½-inch thick, to fat left in skillet. Cook over medium-high heat until mushrooms have softened and edges are golden, about 5 minutes. Add 4 thinly sliced scallion whites and 3 thinly sliced garlic cloves and cook until fragrant, about 30 seconds. Stir in ½ cup reserved cooking water, 5 tablespoons unsalted butter, 3 tablespoons soy sauce, and 1 tablespoon instant dashi powder. Transfer to pot with pasta along with reserved bacon and toss to combine. Adjust consistency with additional reserved cooking water as needed. Sprinkle with 4 thinly sliced scallion greens. Serve.