Mushroom Pasta with Bacon
Ingredients
The pasta
The sauce
-
1
cup
heavy cream
-
¾
cup
freshly grated parmesan cheese
-
5
tablespoons
butter
-
1½
teaspoons
minced garlic
-
salt
to taste
-
pepper
to taste
-
2
tablespoons
chopped parsley
The toppings
-
12
ounces
mushrooms, sliced
-
5
slices
bacon, cooked and crumbled
Instructions
- Cook the pasta in salted water according to package directions.
- In a large pan, heat 1 tablespoon of butter over medium-high heat.
- Add the mushrooms, season with salt and pepper, and cook until golden brown.
- Add garlic and cook for an additional 30 seconds, then remove and keep warm.
- Wipe out the pan and melt 4 tablespoons of butter over medium-low heat.
- Add the cream and simmer until thickened, then whisk in the parmesan until melted.
- Drain the pasta and add it to the pan with the cream sauce, along with half of the mushrooms and bacon.
- Toss to coat, then top with remaining mushrooms and bacon, and sprinkle with parsley before serving.
Nutrition Facts (estimated)
Servings
4
Calories
689
Total fat
35g
Total carbohydrates
52g
Total protein
41g
Sodium
743mg
Cholesterol
477mg
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