Bacon and Mushroom Pasta
Combine the smoky bacon with the earthy taste of mushrooms, all tossed in a creamy sauce that coats every strand of pasta.
Ingredients
- 8 oz Fettucine
- 6 slices Bacon cut in ½ inch strips
- 3 cups Cremini Mushrooms halved and sliced
- 4 cloves Garlic minced
- ¼ cup Sundried Tomatoes roughly chopped
- 1 tablespoon All-Purpose Flour
- 1 cup Chicken Broth
- 1 tablespoon Worcestershire Sauce
- 2 teaspoon Dijon Mustard
- 2 tablespoon Cream Cheese
Instructions
- Start by cooking your chopped bacon in a large frying pan on medium heat. Once cooked, remove from the pan, while leaving some of the fat.
- Cook the mushrooms in the remaining bacon fat, until reduced. Add in the garlic and sundried tomatoes. Cook for 2-3 minutes.
- Sprinkle the flour into the frying pan and stir it in so that it absorbs the remaining liquids in the pan.
- Deglaze the pan with the chicken broth. Stir it in, until the sauce has thickened up.
- Add the cream cheese, Worcestershire and Dijon in the mushroom sauce. Stir until the cream cheese has melted.
- Add the cooked bacon back into the sauce.
- Cook the pasta in a large pot of salted, boiling water, until al dente. Remove the cooked pasta from the water.
- Toss the cooked pasta into the sauce. You may want to add some of the pasta cooking water to the dish to loosen up the sauce a little.
- Serve with freshly grated parmesan and chopped parsley.
Video
Nutrition
Calories: 430kcalCarbohydrates: 51gProtein: 16gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 78mgSodium: 565mgPotassium: 753mgFiber: 3gSugar: 6gVitamin A: 211IUVitamin C: 4mgCalcium: 60mgIron: 3mg
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