Ingredients

The following ingredients have 4 Servings
  • 5 tablespoons butter (divided use)
  • 12 ounces mushrooms (sliced, I use button mushrooms)
  • 1 1/2 teaspoons minced garlic
  • 10 ounces linguine pasta
  • 1 cup heavy cream
  • 3/4 cup freshly grated parmesan cheese
  • 5 slices bacon (cooked and crumbled)
  • salt and pepper to tastee
  • 2 tablespoons chopped parsley

Instruction

  • Cook the pasta in salted water according to package directions.
  • Heat 1 tablespoon of butter in a large pan over medium high heat. 
  • Add the mushrooms to the pan and season with salt and pepper. Cook the mushrooms for 5-6 minutes or until golden brown.
  • Add the garlic to the pan and cook for an additional 30 seconds. Remove the mushroom mixture from the pan and cover to keep warm.
  • Wipe out the pan with a paper towel.
  • Melt 4 tablespoons of butter in the pan over medium low heat. 
  • Add the cream and simmer for 4-5 minutes or until just thickened - do not boil.
  • Whisk in the parmesan cheese, stirring continuously, until cheese has melted. 
  • Season the sauce with salt and pepper to taste.
  • Drain the pasta and place in the pan with the cream sauce. Add half of the mushrooms and half of the bacon. Toss until everything is coated in the sauce.
  • Arrange the remaining mushrooms and bacon on top of the pasta. Sprinkle with parsley then serve.