A delicious dish during cooler fall evenings, this creamy pasta with mushrooms and bacon is a tasty dinner any night of the week. A great combination that feels warming and hearty, the peas add a nice balance to all of the rich elements of this meal. You'll be coming back for bite after bite of this tasty recipe.
Makes 6 servings
Preparation Time: 15 minutes
Cook Time: 25 minutes
Ingredients:
*1 pound of fettuccini or linguine
*8 slices of bacon, diced
*1 pound of mixed mushrooms (shiitake, crimini, or oyster) Cut into bite sized pieces
*2 cup of green peas
*4 cloves of garlic, finely diced
*1/3 cup chicken broth
*1/2 cup pasta water
*1 lemon, zested and juiced
*3/4 cup heavy cream
*2 tablespoons flour
*1/2 cup of Parmesan
Preparation:
*Boil water and cook pasta al dente according to it's package instructions.
*Heat a pan to medium and cook the bacon until crispy, around 5 minutes. Once finished, transfer to a paper towel lined plate. Leave bacon grease in the pan.
*Immediately add the mushrooms to the pan and let them cook undisturbed for 3 minutes. Then stir occasionally for 2 minutes until the water is evaporated.
*Stir in the frozen peas and cook for 1 minute.
*Stir in the garlic and cook for 30 seconds.
*Add bacon back into the pan.
*Sprinkle flour over the mixture and stir for 1 minute.
*Gradually stir in chicken broth, 1/2 cup of pasta water, lemon juice, lemon zest, and then heavy cream. Bring mixture to a boil and then reduce to a simmer.
*Simmer for around 5 minutes until the sauce has thickened.
*Add a crack of black pepper and a bit of Parmesan over the top to serve. Enjoy!