Simple Bacon And Mushroom Pasta Food

PASTA WITH BACON AND MUSHROOMS

Steps:

• Cook pasta according to package directions.In a large skillet, heat olive oil over medium-high heat. Add bacon pieces and cook until light brown but not crisp. Remove bacon from pan and set aside. Do not clean pan.Add mushrooms and garlic to pan. Toss/stir around and cook over medium-high heat for 5 minutes; increase heat to high if needed to help mushrooms begin to turn golden brown.Pour in chicken broth. Stir, scraping the bottom of the pan to loosen any bits. Cook over medium-high heat for several minutes, or until the liquid is reduced by half. Reduce heat and pour in half and half and cream. Stir and allow to bubble and thicken for a couple of minutes. Add sliced green onions and parsley, then cook for one more minute. Finally, add Parmesan and stir, allowing cheese to melt and incorporate into the sauce. Turn off heat.Add cooked pasta to a large bowl. Add half the sauce from the pan. Toss with tongs. ***Add 1/2 cup hot pasta water at this point if the pasta mixture is too thick and gunky. Toss and add more water until it reaches the consistency you need.***Serve pasta in individual bowls, topping each helping with the rest of the sauce. Sprinkle with extra parsley and extra Parmesan.Enjoy!

MUSHROOM-BACON PASTA

Steps:

• Note: use any type of mushrooms you like, or a combination; try button, cremini or shiitake.
• Cook pasta according to package directions in a large pot of boiling salted water; cook until al dente then drain well; place in a serving bowl and reserve.
• Meanwhile, in a large skillet over low heat, heat one tbsp of the olive oil.
• Add bacon and mushrooms to skillet and cook, stirring, until browned.
• Add remaining oil to skillet, then the capers, garlic, salt and hot pepper flakes.
• Cook, stirring, for about 10 minutes or until garlic is just slightly golden.
• Stir in basil (you can also substitute fresh parsley, for a different taste) and toss with cooked pasta.
• Serve with parmesan cheese on the side.

BACON & MUSHROOM PASTA

Steps:

• Cook the pasta in boiling water in a large non-stick saucepan according to pack instructions. Meanwhile, slice the mushrooms and snip the bacon into bite-size pieces with scissors or a sharp knife.
• Reserve a few drops of the cooking water in a cup or bowl, then drain the pasta and set aside. Fry the bacon and mushrooms in the same pan until golden, about 5 mins. Keep the heat high so the mushrooms fry in the bacon fat, rather than sweat.
• Tip the pasta and reserved water back into the pan and stir over the heat for 1 min. Take the pan off the heat, spoon in the pesto and crème fraîche and most of the basil and stir to combine. Sprinkle with the remaining basil to serve.

SIMPLE BACON AND MUSHROOM PASTA

Steps:

• Saute the onion, garlic and bacon in the olive oil over a low heat until soft for around 15 minutes, stirring occasionally.
• Meanwhile, cook the tagliatelle in a large pan of slightly salted water according to the instructions on the packet.
• Drain the pasta in a colander and pour over some boiling water to wash away the starch and prevent the pasta from sticking together.
• Stir the mushrooms into the onion and bacon mixture and Saute for five minutes. Stir in the creme fraiche, season to taste and heat through. Remove from the heat and stir in the cooked tagliatelle. Serve immediately.

QUICK AND EASY CREAMY BACON-MUSHROOM PASTA SKILLET

Steps:

• In a large skillet cook the chopped bacon until crisp; remove to a bowl.
• Drain all but 2 tablespoon bacon fat from the skillet.
• Add in sliced mushrooms, garlic and chili flakes; cook for about 3 minutes or until the mushrooms are tender.
• Reduce heat to low then stir in the whipping cream and parmesan cheese.
• Mix in the cooked pasta, bacon and green onions; stir to heat through.
• Season with salt and pepper to taste.
• Delicious!

SUPERLICIOUS BACON-MUSHROOM PASTA

Steps:

• Cook spaghetti according to package directions.
• Fry bacon until golden.
• Set aside.
• Saute garlic in bacon grease until slightly browned.
• Add parsley and saute for 1 minute.
• Add in cream and mushrooms.
• Stir until heated through.
• Add in half of the bacon.
• Toss in cooked noodles.
• Top with the rest of the bacon and parmesan cheese.
• Enjoy!

BACON MUSHROOM PASTA BAKE

Steps:

• reheat oven to 375°.
• Cook pasta according to the package directions, omitting salt and fat.
• Drain well. Set cooked pasta aside.
• Cook bacon and set aside to cool.
• Melt butter in a large nonstick skillet over medium-high heat.
• Add shallots; sauté 3 minutes.
• Add mushrooms, 1 tablespoon thyme, salt, pepper, and garlic; sauté 8 minutes or until mushrooms are tender.
• Add sherry; cook 1 minute, stirring frequently.
• Remove from heat.
• Place flour in a Dutch oven over medium-high heat; gradually add milk, stirring constantly with a whisk.
• Bring mixture to a boil; cook 1 minute or until slightly thick, stirring constantly with a whisk.
• Remove from heat; add 1/2 cup cheese, stirring until melted.
• Add pasta and mushroom mixture to cheese mixture, crumble in the bacon, tossing well to combine.
• Spoon pasta mixture into an 8-inch square baking dish lightly coated with cooking spray; sprinkle evenly with remaining 1/2 cup cheese.
• Bake at 375° for 30 minutes or until cheese melts and begins to brown.
• Garnish with thyme sprigs, if desired.