Ingredients

The following ingredients have 4 Servings
  • 12 ounces pasta noodles (I used rigatoni noodles)
  • 8 ounces mushrooms (thinly sliced)
  • 6 bacon strips (roughly chopped)
  • 1 tablespoon butter ((optional, see note))
  • 1 tablespoon minced garlic
  • 2 tablespoons flour
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 cup milk (or heavy cream)
  • 1-2 teaspoons salt (to taste)
  • ½ teaspoon coarsely cracked black pepper (or 1/8 teaspoon finely ground black pepper)
  • grated parmesan cheese (optional topping)
  • chopped fresh parsley (optional garnish)

Instruction

  • Cook noodles according to package directions. Drain, toss with a drizzle of olive oil, and set aside.
  • In a large skillet, cook bacon over medium high heat until just crisp (don't overcook it). Use tongs to transfer bacon to a paper towel-lined plate to cool slightly before roughly chopping. *Keep bacon drippings in the pan* (See note for alternate method)
  • Over medium-high heat, add garlic and mushrooms to the pan and sauté for 2-3 minutes until garlic is fragrant and mushrooms are tender. Stir in bacon pieces.
  • Sprinkle flour over the garlic, mushrooms, and bacon and stir for 1 minute.
  • Gradually whisk in chicken broth, then heavy cream, and milk. Bring to a boil, then reduce to a high simmer.
  • Simmer for 5-10 minutes until sauce becomes thickened and creamy.
  • Season with salt and pepper. Stir in pasta noodles.
  • Taste, add salt and pepper if needed. Garnish with parmesan and parsley if desired and serve. Enjoy!