Creamy Mushroom Bacon Pasta (Print Version)
# Ingredients:
→ Proteins
01 -
6 strips of thick bacon, chopped into small pieces
→ Vegetables
02 -
½ cup of peas
03 -
¼ cup of chopped fresh parsley, Italian variety
04 -
3 small garlic cloves, finely minced
05 -
1 cup of sliced onions
06 -
1 pound of fresh mushrooms, sliced thin
→ Pantry Items
07 -
28-ounce can of whole tomatoes with their juices
08 -
¾ cup of white wine, dry
09 -
½ teaspoon of coarse kosher salt
10 -
1 teaspoon of fresh thyme leaves, or use ½ teaspoon dried thyme
11 -
½ teaspoon of ground black pepper
→ Dairy
12 -
2 tbsp of grated parmesan (extra for serving)
13 -
1 cup of heavy whipping cream
→ Pasta
14 -
1 pound of pasta, either fettuccine, pappardelle, or tagliatelle
# Instructions:
01 -
Toss the bacon bits into a deep pan or Dutch oven and let them cook on medium-high heat until crispy, around 5 to 7 minutes. Stir occasionally as they brown. Scoop the bacon out with a slotted spoon and drain them on a plate lined with paper towels. Set aside for later.
02 -
Using the bacon grease in the pan, toss the mushrooms in and cook on medium-high heat. Stir regularly for about 8 minutes to get them golden brown.
03 -
Turn down the heat a bit and toss in the onions, garlic, and thyme. Cook, stirring now and then, until everything softens and smells amazing—about 5-6 minutes.
04 -
Pour in the tomato purée and the wine. Sprinkle in the salt and pepper. Bring it to a gentle bubble, then lower the heat and keep it just barely simmering for 10-15 minutes.
05 -
In a big pot of salted water, cook the pasta so it’s still got a little bite (al dente). Drain it, but save about a cup of the water for later.
06 -
Pour the cream into the simmering tomato sauce and mix. Then, add the bacon bits, cooked pasta, and peas. Let it get warm, and if needed, stir in a splash or two of the saved pasta water to make the sauce smoother.
07 -
Once off the heat, toss in the parsley and cheese. Mix everything well. Put extra parmesan on the table so everyone can add more to their plates as they like.
# Notes:
01 -
Blend or process the canned tomatoes with their juices before putting them into the sauce.
02 -
Add reserved pasta water a little at a time until the sauce has just the right thickness.