Description
A rich and creamy pasta dish featuring bacon and mushrooms, perfect for a comforting meal.
Ingredients
Scale
- 8 ounces fettuccine or spaghetti
- 4 slices of bacon, chopped
- 8 ounces mushrooms, sliced (such as cremini or button)
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Cook the fettuccine or spaghetti according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
- In a large skillet over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove the bacon from the skillet and drain on paper towels, leaving the drippings in the skillet.
- Add the sliced mushrooms to the skillet and sauté in the bacon drippings for about 5 minutes, or until they are golden brown. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and smooth. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
- Add the cooked pasta and crispy bacon to the skillet, tossing to combine. Season with salt and pepper to taste.
- Serve immediately, garnished with chopped parsley.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Add spinach or peas for extra vegetables and color in the dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 90mg