Bacon Mushroom Pasta
This Bacon Mushroom Pasta is a perfect date night at home meal, or even just an average weeknight!
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Main Course
Cuisine: American
Keyword: Bacon Mushroom Pasta
Servings: 2
Calories: 299kcal
Author: Luda huang
- 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
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).
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