Creamy Bacon and Mushroom Pasta

Name: Creamy Bacon and Mushroom Pasta
Total time: 1800 s
Yield: 3 servings
Cuisine: British
Ingredients: Spaghetti; 200 g bacon; 200 g sliced mushrooms; 3 gloves garlic; 0,5 dl white wine; Dried herbs (example rosemary, thyme, basil, oregano); 1 tbsp flour; 2 dl mushroom cream; 1 pinch salt; Black pepper; Olive oil

Sonja Issakainen @tastycreations

I craved bacon mushroom pasta for a long time and now wanted to try it for the first time.
I checked several (at least 5) different recipes and combined them.
Now my latest google search is "is it normal to cry because of food".
Amazingly creamy, mushroomy and bacony 😮‍💨so had to safe it here to make it the same way next time (tomorrow).

Easy and quick to make, but so full filling and tasty.

Many recipes includes parmesan, but I have made before some mushroom sauce and the parmesan covered too much of the amazing taste of mushrooms...

Note to myself: Mix Especiarias para Carnes as dried herbs and Pingo Doce Nata com Cogumelos as mushroom cream.

Easy and quick to make, but so full filling and tasty.

Many recipes includes parmesan, but I have made before some mushroom sauce and the parmesan covered too much of the amazing taste of mushrooms...

Note to myself: Mix Especiarias para Carnes as dried herbs and Pingo Doce Nata com Cogumelos as mushroom cream.

Sonja Issakainen @tastycreations

Easy and quick to make, but so full filling and tasty.

Many recipes includes parmesan, but I have made before some mushroom sauce and the parmesan covered too much of the amazing taste of mushrooms...

Note to myself: Mix Especiarias para Carnes as dried herbs and Pingo Doce Nata com Cogumelos as mushroom cream.

Easy and quick to make, but so full filling and tasty.

Many recipes includes parmesan, but I have made before some mushroom sauce and the parmesan covered too much of the amazing taste of mushrooms...

Note to myself: Mix Especiarias para Carnes as dried herbs and Pingo Doce Nata com Cogumelos as mushroom cream.

Saved

Ingredients

30 min

3 servings

Spaghetti
200 gbacon
200 gsliced mushrooms
3gloves garlic
0,5 dlwhite wine
Dried herbs (example rosemary, thyme, basil, oregano)
1 tbspflour
2 dlmushroom cream
1 pinchsalt
Black pepper
Olive oil

Saved

Steps

30 min

1

Boil water for the pasta, and make the sauce while it cooks. Add some salt to the water quite generously.
2

Roughly chop the bacon. Heat the olive oil in a pan and fry the bacon for 5 minutes or until crispy (don't overcook!).
Set the bacon aside (I put it on top of plate and paper towel) but leave the grease to fry mushrooms on that
3

Add mushrooms to the pan and fry them in the fat left by bacon until slightly golden. Add the minced garlic and cook for another minute.
4

Add the dried herbs and one spoon of flour. Mix and fry one minute. Add the wine and let it cook until the alcohol evaporates.
5

Add the cream and a bit of water if needed if the sauce is too thick. Mix and cook 2 minutes. Add the bacon back in. Add a pinch of salt and a lot of black pepper.
6

Transfer the boiled pasta to the pot and stir until well covered in sauce.