The Pasta Series part 5: Creamy Bacon and Mushroom Pasta
So I had a bunch of mushrooms and I didn’t want them to go bad, so I decided to put them in the pasta with some bacon. Also I feel like mushrooms make a good cream sauce, so I decided to make it a cream based pasta sauce. The muffins on the side are blueberry crumble muffins and I will be making a post for it, so if you want the recipe for that just be a little patient with me 🙂 Back to the pasta, this was super simple to make. I mean recently making pasta has been a real cinch. As long as you season it well, you should be perfectly fine. Also this may be one of the last pasta posts (so if you’re sick of pasta hurray!) My next project will be mastering adobo and other Philippino foods (no I am not phillipino, but Pat is and so is one of my best friends, leenerz, who will be visiting in July). So what are we waiting for? Here we go!
-4 or 5 slices Bacon
-3 tbsp Heavy cream
-1 tbsp Cornstarch
-Salt and pepper to taste
- First cook the linguine. I would cook it for 6 to 7 minutes, you want it to be al dente and not mushy. Make sure that the water is salted so that there is some flavor in the pasta.
- Dice the onions and mince the garlic. Set aside. Slice the bacon and cook until they are nice and crispy. Remove the bacon from the pan onto a plate lined with paper towels. Remove the bacon fat, reserving about 2 tablespoons. Cook the onions and the garlic in the bacon drippings until the onions are translucent. Add in the sliced mushrooms and salt and pepper according to taste.
- When the mushrooms are fork tender, add in milk. In a separate bowl, mix together the cornstarch with the heavy cream to make a slurry. Pour the slurry into the pan and cook until the sauce is reduced. Add in the linguine and the bacon and mix until everything is coated in the sauce.
- Divide into bowls and garnish with parmesan cheese.
Hugs and Puppies!