Creamy Mushroom and Bacon Pasta

Creamy Mushroom and Bacon Pasta

(4 servings)

Ingredients:

4 slices Thick-cut Bacon

1 lb. Cremini Mushrooms, quartered

2 cloves Fresh Garlic, minced

¼ tsp Salt

¼ tsp. Black Pepper

12 oz. Dried Orecchiette Pasta

½ cup Heavy Cream

½ cup Chicken Broth

2 tbsp. Red Wine Vinegar

¼ cup Fresh Chives, chopped

Directions:

In a 12-inch skillet cook bacon over medium heat until crisp.  Transfer to a paper towel lined plate, reserving drippings.  Add mushrooms, garlic, salt and pepper to skillet.  Cook and stir for 8-10 minutes or until mushrooms are tender and browned, stirring occasionally.  Meanwhile, cook pasta according to package directions and drain.  Add cream and broth to the mushroom mixture.  Cook 1-2 minutes or until bubbly and slightly thickened.  Crumble bacon and add to skillet.  Stir in pasta, vinegar and chives.  Heat through and serve.

Notes:              You can substitute a mix of wild
                        mushrooms for a more even earthy
                        flavor.

Notes:              You can also substitute a variety of pastas for the orecchiette.  You will want to not use long pasta with this recipe.

Ideas for Future Efforts

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