Mushroom and Bacon Cheese Cream Pasta

Name: Mushroom and Bacon Cheese Cream Pasta
Yield: 1 serving
Cuisine: American
Ingredients: 100 grams Pasta; 100 grams Mushrooms (shimeji, etc); 30 grams Bacon; 1 clove Garlic; 50 ml Heavy cream; 1 tbsp Grated cheese; 1 tbsp Olive oil; 1 dash Salt and pepper; 1 Parsley (garnish)

cookpad.japan @cookpad_jp

I really like creamy pasta.

If you like a thick flavor, add a small amount of soup stock granules (about half a cube) to Step 4.
I wrote a small amount for the powdered cheese, but you can use more if you like!
Even without the grated cheese, this is delicious as a regular cream sauce pasta. Recipe by Natsumi

I really like creamy pasta.

cookpad.japan @cookpad_jp

I really like creamy pasta.

Saved

Ingredients

1 serving

100 gramsPasta
100 gramsMushrooms (shimeji, etc)
30 gramsBacon
1 cloveGarlic
50 mlHeavy cream
1 tbspGrated cheese
1 tbspOlive oil
1 dashSalt and pepper
1Parsley (garnish)

Saved

Steps

1

Mince the garlic. Slice the stems off the mushrooms and shred. Cut the bacon into 1cm thick.
2

Heat olive oil, bacon, and garlic in a pan on low heat. In a separate pan, boil water and salt (not listed) and add the pasta.
3

When the bacon gets a nice cooked color (just before it becomes crispy) add the mushrooms and fry until wilted.
4

Add 2 tablespoons of the pasta water (not listed) and the heavy cream, and boil for a minute or two. (Be careful not to over-boil.)
5

Add the boiled pasta to the pan and toss with the sauce. Add powdered cheese, salt, and pepper to taste.
6

Add to a plate and sprinkle minced parsley on top as desired and you're finished.