Ingredients
Scale
- 8 oz fettuccine or your favorite pasta
- 4 oz bacon, chopped (You can use turkey bacon for a lighter option.)
- 2 cups mushrooms, sliced (Any variety works well.)
- 2 cloves garlic, minced
- 1 cup heavy cream (For a lighter version, use half-and-half.)
- 1/2 cup Parmesan cheese, grated
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped (For garnish.)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the skillet.
- In the same skillet, add the sliced mushrooms and cook for about 5 minutes until they are golden brown.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the heavy cream and bring it to a simmer. Let it cook for 3-4 minutes until it thickens slightly.
- Add the cooked pasta and crispy bacon back to the skillet. Toss to coat everything in the sauce.
- Stir in the grated Parmesan cheese, and season with salt and pepper to taste.
- Serve immediately, garnished with fresh parsley.
- Prep Time: 10
- Cook Time: 20