Bacon and Mushroom Pasta
Ingredients:
8 ounces pasta (penne or fettuccine work well)
4 strips of bacon, chopped
8 ounces mushrooms, sliced (cremini or button)
2 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
2 tablespoons fresh parsley, chopped (for garnish)
1. Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
2. In a large skillet over medium heat, add the chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the skillet.
3. In the same skillet, add the sliced mushrooms and cook until they are browned and tender, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
4. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and mix until melted and smooth. If the sauce is too thick, add some reserved pasta water to reach desired consistency.
5. Add the cooked pasta and crispy bacon to the skillet, tossing everything together until well coated. Season with salt and pepper to taste.
6. Serve immediately, garnished with fresh parsley.
Serves 4
Nutritional Information (per serving):
Calories: 550
Net Carbs: 45g
Protein: 20g
Fat: 35g
Tips & Variations:
- For a lighter version, substitute half-and-half for heavy cream.
- Add spinach or peas for extra vegetables and color in the dish.