Creamy Bacon Mushroom Pasta Recipe

Ingredients

• 8 oz fettuccine or spaghetti
• 6 slices bacon, chopped
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 tsp Italian seasoning
• 1 Prise Salt (to taste)
• 1 Prise Pepper (to taste)
• 2 tbsp olive oil
• 1 Prise Fresh parsley, chopped (for garnish)

Instructions

1. In a large pot of salted boiling water, cook the fettuccine or spaghetti according to package instructions until al dente. Drain and set aside, reserving about 0.5 cup of pasta water.
2. In a large skillet over medium heat, add the chopped bacon. Cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and drain on paper towels, leaving the bacon fat in the skillet.
3. In the same skillet, add the sliced mushrooms and olive oil. Sauté for about 5 minutes or until the mushrooms are golden and tender. Add minced garlic and cook for an additional minute until fragrant.
4. Lower the heat and pour in the heavy cream, stirring to combine. Gradually incorporate the grated Parmesan cheese, stirring constantly until melted and smooth. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is achieved.
5. Add Italian seasoning, salt, and pepper to taste. Fold in the crispy bacon, mixing everything together nicely.
6. Add the cooked pasta to the skillet, tossing well to coat every strand in the creamy sauce. Cook for an additional 1-2 minutes to heat through.
7. Plate the creamy bacon mushroom pasta, garnishing with fresh parsley and extra Parmesan if desired. Serve immediately and enjoy!