Creamy Mushroom & Bacon Pasta
I think this pasta is what made my husband fall in love with me. It has all of his favourites- mushrooms, bacon, and a cream base. This is the ultimate comfort dish and you won’t believe how much flavour is in here. It is always a crowd-pleaser and easy to make!
Ingredients:
300g bacon
1 large onion
4 cloves of garlic
400g white or crimini mushrooms
300ml whole cream
1 tbsp fresh parsley
1/2 tsp salt
1 tsp cracked black pepper
500g pasta of choice (I like using Barilla spaghetti)
4 tsp salt
Method:
Cut the bacon into little cubes.
In a large pan, drizzle a tiny bit of olive oil (just enough to avoid sticking) and bring to a medium-high heat. Cook the bacon until crispy, then use a slotted spoon to remove the bacon and set in a bowl, leaving the fat behind.
Dice up the onion and garlic, and slice the mushrooms, then fry these all in the bacon fat until golden.
When the onion and mushrooms are done, pour the cream into the pan.
Add the parsley, salt, pepper, and bacon to the pan and simmer while you cook the pasta.
In a large pot, fill 2/3 of the pot with hot water. Add 4 tsp salt to the water and bring it to a boil. Once boiling, cook the pasta until al dente.
Place about a scoopful of pasta water in the sauce and stir well. It should not be too watery, but should give a bit more volume to your sauce after it has been reducing for some time.
Strain the pasta well, then add it to the sauce. Cook for another 2 minutes in the sauce until it coats the pasta well.
Dish up a generous portion and serve with a sprinkling of Parmigiano. Enjoy!