Ingredients

The following ingredients have 4 Servings
  • 8 ounces linguine can also use fettuccine or spaghetti
  • 2 slices thick cut bacon diced
  • 8 ounces crimini mushrooms sliced
  • 1/2 cup white wine or chicken broth
  • 3-4 garlic cloves minced
  • 1/4 cup fresh grated Parmesan cheese
  • 2 tablespoons chopped parsley
  • salt and pepper to taste

Instruction

  • Cook pasta according to package instructions Before draining, reserve 1 cup of the pasta water and set aside. If pasta finishes before sauce, toss in a little olive oil to keep it from sticking.
  • Heat a large nonstick skillet over medium heat. Add the sliced mushrooms and saute until they have released all of their water and the pan is dry. Remove mushrooms and set aside.
  • Add the bacon to the pan and allow to render its fat and start to become crisp. Remove bacon from pan but leave the fat.
  • Add the sliced garlic .
  • Add the mushrooms back to the pan and cook for 3 minutes.
  • Add the chicken broth, scrape up any browned bits on the bottom of the pan. Allow the wine to cook and reduce for 2-3 minutes.
  • Pour in the half and half, stir and allow sauce to start to thicken.
  • Add the bacon back to the sauce, then add the Parmesan cheese, stir to combine and allow cheese to melt into sauce.
  • Taste the sauce and season with salt and pepper if desired.
  • Combine the pasta with the sauce. If sauce is too thick, slowly add a little bit of the pasta water and toss to combine until sauce is desired consistency ( I usually only use up to 1/4 cup of the pasta water).