Black Spaghetti

Name: Black Spaghetti
Total time: 1200 s
Yield: 2 servings
Cuisine: American
Ingredients: 8.8 oz spaghetti (about 250 grams); 6 portobello mushrooms; 1 thick slice of bacon; 1 clove garlic; 1 tablespoon butter; 1 heaping tablespoon shredded mozzarella cheese; 1 heaping tablespoon shredded cheddar cheese; 1 heaping tablespoon cream; 1 tablespoon vegetable bouillon powder; Crushed red pepper; Parmesan cheese

Ana Laura Arias @Alas77

CDMX. México

I prepared this with what I had in the fridge. It's the weekend, and I had to make something with what was left. Cooking motivates me.

Ana Laura Arias @Alas77

CDMX. México

I prepared this with what I had in the fridge. It's the weekend, and I had to make something with what was left. Cooking motivates me.

Saved

Ingredients

20 min

2 servings

8.8 ozspaghetti (about 250 grams)
6portobello mushrooms
1thick slice of bacon
1 clovegarlic
1 tablespoonbutter
1heaping tablespoon shredded mozzarella cheese
1heaping tablespoon shredded cheddar cheese
1heaping tablespoon cream
1 tablespoonvegetable bouillon powder
Crushed red pepper
Parmesan cheese

Saved

Steps

20 min

1

Chop the bacon in a food processor and fry until golden brown.
2

Cook the pasta and chop the cheddar cheese in the food processor.
3

Cut the portobello mushrooms into small cubes and set aside.
4

In the butter, fry the garlic. When golden, add the portobello mushrooms and the bouillon powder.
5

Cover and let them cook. Add a little water to season and keep them juicy. Add the bacon and let it blend in.
6

Add the cream and cheeses, stir, cover again, and let it blend for two minutes.
7

Stir, add the pasta, mix, and let it blend for two minutes. Serve and garnish with a bit of Parmesan cheese and crushed red pepper.