Bacon Mushroom Pasta Recipes

Steps:

• Cook the pasta in boiling water in a large non-stick saucepan according to pack instructions. Meanwhile, slice the mushrooms and snip the bacon into bite-size pieces with scissors or a sharp knife.
• Reserve a few drops of the cooking water in a cup or bowl, then drain the pasta and set aside. Fry the bacon and mushrooms in the same pan until golden, about 5 mins. Keep the heat high so the mushrooms fry in the bacon fat, rather than sweat.
• Tip the pasta and reserved water back into the pan and stir over the heat for 1 min. Take the pan off the heat, spoon in the pesto and crème fraîche and most of the basil and stir to combine. Sprinkle with the remaining basil to serve.

Steps:

• Note: use any type of mushrooms you like, or a combination; try button, cremini or shiitake.
• Cook pasta according to package directions in a large pot of boiling salted water; cook until al dente then drain well; place in a serving bowl and reserve.
• Meanwhile, in a large skillet over low heat, heat one tbsp of the olive oil.
• Add bacon and mushrooms to skillet and cook, stirring, until browned.
• Add remaining oil to skillet, then the capers, garlic, salt and hot pepper flakes.
• Cook, stirring, for about 10 minutes or until garlic is just slightly golden.
• Stir in basil (you can also substitute fresh parsley, for a different taste) and toss with cooked pasta.
• Serve with parmesan cheese on the side.

Steps:

• Cook spaghetti according to package directions.
• Fry bacon until golden.
• Set aside.
• Saute garlic in bacon grease until slightly browned.
• Add parsley and saute for 1 minute.
• Add in cream and mushrooms.
• Stir until heated through.
• Add in half of the bacon.
• Toss in cooked noodles.
• Top with the rest of the bacon and parmesan cheese.
• Enjoy!

Steps:

• Saute the onion, garlic and bacon in the olive oil over a low heat until soft for around 15 minutes, stirring occasionally.
• Meanwhile, cook the tagliatelle in a large pan of slightly salted water according to the instructions on the packet.
• Drain the pasta in a colander and pour over some boiling water to wash away the starch and prevent the pasta from sticking together.
• Stir the mushrooms into the onion and bacon mixture and Saute for five minutes. Stir in the creme fraiche, season to taste and heat through. Remove from the heat and stir in the cooked tagliatelle. Serve immediately.

Steps:

• reheat oven to 375°.
• Cook pasta according to the package directions, omitting salt and fat.
• Drain well. Set cooked pasta aside.
• Cook bacon and set aside to cool.
• Melt butter in a large nonstick skillet over medium-high heat.
• Add shallots; sauté 3 minutes.
• Add mushrooms, 1 tablespoon thyme, salt, pepper, and garlic; sauté 8 minutes or until mushrooms are tender.
• Add sherry; cook 1 minute, stirring frequently.
• Remove from heat.
• Place flour in a Dutch oven over medium-high heat; gradually add milk, stirring constantly with a whisk.
• Bring mixture to a boil; cook 1 minute or until slightly thick, stirring constantly with a whisk.
• Remove from heat; add 1/2 cup cheese, stirring until melted.
• Add pasta and mushroom mixture to cheese mixture, crumble in the bacon, tossing well to combine.
• Spoon pasta mixture into an 8-inch square baking dish lightly coated with cooking spray; sprinkle evenly with remaining 1/2 cup cheese.
• Bake at 375° for 30 minutes or until cheese melts and begins to brown.
• Garnish with thyme sprigs, if desired.