Steps

1. Finely chop 1 clove of garlic.
   🕒 05:13
2. Slice 120g of your favorite mushrooms.
   🕒 05:59
3. Cut 35g of bacon into bite-sized pieces.
   🕒 06:53
4. Heat 1 and 1/2 tsp of olive oil in a frying pan over medium heat.
   🕒 09:06
5. Add the sliced mushrooms, sprinkle with 1 pinch of salt, and sauté thoroughly until nicely browned. 【Pro Tip!】 Sautéing the mushrooms until well browned maximizes their aroma and adds a profound depth of flavor to the pasta.
   🕒 09:16
6. Finely chop the sautéed mushrooms using a food processor (or chop with a knife).
   🕒 10:35
7. In the same pan where the mushrooms were sautéed, add the bacon and fry over medium heat until crispy.
   🕒 10:53
8. Once the bacon fat has rendered, add the finely chopped garlic and sauté until fragrant and lightly browned. 【Pro Tip!】 Slightly charring the garlic enhances its aroma and adds more depth.
   🕒 11:12
9. Add 2 tbsp of Jacob's Creek Chardonnay, cook off the alcohol, and combine with the bacon fat.
   🕒 12:12
10. Add 300ml of water and 1 and 1/2 tsp of consommé and bring to a boil.
    🕒 12:31
11. Once boiling, add 100g of 1.6mm pasta and cook for 6 minutes, which is slightly less than the package instructions. 【Pro Tip!】 Making this a one-pan pasta allows the starch released from the pasta to thicken the broth, resulting in a rich sauce. The flavors of bacon and consommé also infuse into the noodles, creating a cohesive taste.
    🕒 13:33
12. Once most of the liquid has evaporated, leaving a little cooking water, add the chopped mushrooms, 120ml of unsweetened soy milk, 10g of butter, and 40g of cream cheese gradually, and simmer.
    🕒 19:08
13. Once the sauce has thickened and is creamy, turn off the heat. 【Pro Tip!】 Using soy milk and cream cheese instead of fresh cream creates a rich yet not-too-heavy flavor. Soy milk tends to thicken easily when heated.
    🕒 20:12
14. Serve on a plate, then sprinkle with black pepper to taste and add salt to taste, if desired.
    🕒 20:45