Tuesday, October 18, 2011
Penne Pasta with Bacon-Cream Sauce
8 oz. pkg. sliced fresh mushrooms
2 garlic cloves, minced
2 Tbs. olive oil
13.25 oz. whole wheat penne pasta
1 cup fresh grated Parmesan cheese
2 cup (1 pint) heavy whipping cream
1/2 tsp. black pepper
1/2 tsp. sea salt
1/2 cup green onions, chopped (white part and some green)
Cook pasta according to package directions. Drain and set aside (do not rinse pasta).
Cook bacon in a large skillet over medium heat, until crispy; remove and drain grease. Coarsely chop bacon. Set aside.
In a large pan, saute' sliced mushrooms and garlic in olive oil, until tender. Stir in whipping cream, pepper, salt, Parmesan, and cooked pasta; simmer over medium heat, stirring often until sauce is thickened and most liquid absorbed. Stir in bacon and green onions.
Tip: For a variation, try stirring cooked peas into the pasta, when adding the bacon and onion at the end!