Spaghetti with Bourbon Mushroom Cream Sauce

Name: Spaghetti with Bourbon Mushroom Cream Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4-6
Cuisine: American
Ingredients: 1 11 oz package Grandma’s thick cut spaghetti; 1 lb mushrooms, sliced (a variety is best - crimini, oyster, etc.); 1 cup shallots, thinly sliced; 3 fresh thyme sprigs, or 1 tbsp chopped thyme; 3 Tbsp salted butter; ½ cup bourbon; 1 ½ cups half and half; Salt and pepper, to taste

Author: Annie Weisz of Peak to Plate

Servings

4-6

Prep Time

10 minutes

Cook Time

30 minutes

Cuisine

American

Category

Main Dish

Earthy mushrooms and a splash of bourbon come together in this noodle skillet for a dish that’s comforting, hearty, and full of flavor. Imagine the scent of mushrooms sizzling in a cast iron skillet and bourbon filling the kitchen with earthy sweetness. This creamy, savory Grandma’s spaghetti skillet is hearty and satisfying, yet comes together in under an hour.

The thick-cut spaghetti noodles hold up beautifully to the velvety mushroom sauce. A mix of mushrooms adds depth, while shallots and thyme bring sweetness and savory aroma. As the mushrooms cook down, their flavor intensifies, creating a deeply savory base for the sauce. A splash of bourbon adds warmth and a hint of sweetness that pairs perfectly with the earthy mushrooms.

When half and half joins the pan, everything melds into a rich, creamy sauce that clings to every noodle. Cooking it all in a cast iron skillet builds layers of flavor with each step. Finish it simply with cracked black pepper and a few fresh thyme leaves, and you’ve got a dish that’s cozy, rustic, and full of character.

This dish can be adapted with extra ingredients. Add spinach or kale for color, or top with shaved parmesan or crispy pancetta for a touch of indulgence. Whether it’s a relaxed weeknight dinner or a fireside meal with friends, this bourbon mushroom spaghetti brings rustic comfort straight to the table.

Spaghetti with Bourbon Mushroom Cream Sauce

Ingredients

1 11 oz package Grandma’s thick cut spaghetti
1 lb mushrooms, sliced (a variety is best - crimini, oyster, etc.)
1 cup shallots, thinly sliced
3 fresh thyme sprigs, or 1 tbsp chopped thyme
3 Tbsp salted butter
½ cup bourbon
1 ½ cups half and half
Salt and pepper, to taste

Directions

Bring a large pot of salted water (6 quarts water + 2 Tbsp salt) to a boil. Cook noodles according to package directions while you cook the other ingredients, then drain well.
Heat a large cast iron skillet over medium-high heat. Add the sliced mushrooms (no butter needed) and cook for 7-8 minutes, stirring often, until they release their liquid and it evaporates. This “dry sauté” step helps concentrate their flavor.
Reduce the heat to medium. Add the butter, shallots, and thyme to the mushrooms. Season lightly with salt and pepper. Cook for 8-10 minutes, stirring occasionally, until the shallots are soft and translucent.
Remove the pan from the heat to prevent flare-ups, then carefully pour in the bourbon. Return to medium heat and simmer for 2-3 minutes, stirring, until most of the liquid has cooked off.
Pour in the half and half and bring to a gentle simmer. Cook for 3-4 minutes, or until the sauce slightly thickens. Taste and adjust seasoning with salt and pepper.
Add the drained noodles to the skillet and toss well to coat in the sauce. Cook for another 2-3 minutes, stirring frequently, until the sauce clings to the noodles and thickens slightly.
Remove from heat and serve warm. Garnish with extra thyme or a sprinkle of black pepper if desired.