Bacon Mushroom Pasta
This Bacon Mushroom Pasta is a perfect date night at home meal, or even just an average weeknight!
Servings: 2
Calories: 299kcal
Equipment
- skillet
Ingredients
- 8 ounces linguine can also use fettuccine or spaghetti
- 2 slices thick cut bacon diced
- 8 ounces crimini mushrooms sliced
- 1/2 cup white wine or chicken broth
- 3-4 garlic cloves minced
- 1/4 cup fresh grated Parmesan cheese
- 2 tablespoons chopped parsley
- salt and pepper to taste
Instructions
- Cook pasta according to package instructions Before draining, reserve 1 cup of the pasta water and set aside. If pasta finishes before sauce, toss in a little olive oil to keep it from sticking.
- Heat a large nonstick skillet over medium heat. Add the sliced mushrooms and saute until they have released all of their water and the pan is dry. Remove mushrooms and set aside.
- Add the bacon to the pan and allow to render its fat and start to become crisp. Remove bacon from pan but leave the fat.
- Add the sliced garlic .
- Add the mushrooms back to the pan and cook for 3 minutes.
- Add the chicken broth, scrape up any browned bits on the bottom of the pan. Allow the wine to cook and reduce for 2-3 minutes.
- Pour in the half and half, stir and allow sauce to start to thicken.
- Add the bacon back to the sauce, then add the Parmesan cheese, stir to combine and allow cheese to melt into sauce.
- Taste the sauce and season with salt and pepper if desired.
- Combine the pasta with the sauce. If sauce is too thick, slowly add a little bit of the pasta water and toss to combine until sauce is desired consistency ( I usually only use up to 1/4 cup of the pasta water).
Nutrition
Calories: 299kcal | Carbohydrates: 46g | Protein: 13g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 288mg | Potassium: 372mg | Fiber: 2g | Sugar: 3g | Vitamin A: 217IU | Vitamin C: 7mg | Calcium: 93mg | Iron: 1mg