Time 20m Yield 6 serving(s) Number Of Ingredients 8 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!
Time 55m Yield 6 Number Of Ingredients 18 Steps:
Bring a large pot of water to a boil. Heat olive oil in a Dutch oven or large heavy-bottom pot over medium-high heat; cook and stir bacon and black pepper until browned and crisp, about 10 minutes. Transfer bacon to a paper towel-lined plate using a slotted spoon, reserving bacon grease and oil in Dutch oven. Cook linguine in the boiling water until tender yet firm to the bite, 11 to 13 minutes; drain. Cook and stir shallots and garlic in the bacon grease mixture until shallots are nearly translucent, 5 to 7 minutes. Add maitake mushrooms and salt-free seasoning blend; cook and stir until mushrooms are wilted, about 5 minutes. Sprinkle flour over mushroom mixture; cook and stir until until flour is dissolved and thickened, about 3 minutes. Slowly pour wine into mushroom mixture while constantly stirring until a smooth and thick sauce forms, about 5 minutes. Add 1 cup water, chicken stock, and butter spread; cook and stir until smooth, 1 to 2 minutes. Reduce heat to low and mix cream, hot sauce, and salt into sauce. Mix pasta into sauce until coated. If sauce becomes too thick, slowly add more water until desired consistency is reached. Remove from heat and stir spinach and bacon into pasta mixture; top with chives and basil.
Time 30m Yield 4 serving(s) Number Of Ingredients 9 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.
Time 55m Yield 6 Number Of Ingredients 18 Steps:
Bring a large pot of water to a boil. Heat olive oil in a Dutch oven or large heavy-bottom pot over medium-high heat; cook and stir bacon and black pepper until browned and crisp, about 10 minutes. Transfer bacon to a paper towel-lined plate using a slotted spoon, reserving bacon grease and oil in Dutch oven. Cook linguine in the boiling water until tender yet firm to the bite, 11 to 13 minutes; drain. Cook and stir shallots and garlic in the bacon grease mixture until shallots are nearly translucent, 5 to 7 minutes. Add maitake mushrooms and salt-free seasoning blend; cook and stir until mushrooms are wilted, about 5 minutes. Sprinkle flour over mushroom mixture; cook and stir until until flour is dissolved and thickened, about 3 minutes. Slowly pour wine into mushroom mixture while constantly stirring until a smooth and thick sauce forms, about 5 minutes. Add 1 cup water, chicken stock, and butter spread; cook and stir until smooth, 1 to 2 minutes. Reduce heat to low and mix cream, hot sauce, and salt into sauce. Mix pasta into sauce until coated. If sauce becomes too thick, slowly add more water until desired consistency is reached. Remove from heat and stir spinach and bacon into pasta mixture; top with chives and basil.
More about “velvety mushroom and bacon pasta recipes”
Time 25m Number Of Ingredients 6 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.
