Description
A rich and comforting pasta dish featuring orecchiette tossed with crispy bacon, earthy mushrooms, and a creamy parmesan sauce.
Ingredients
Scale
- 12 oz orecchiette pasta
- 6 slices bacon, chopped
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup grated Parmesan cheese
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook orecchiette in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
- In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon, leaving drippings.
- Add mushrooms to the skillet and sauté until browned, about 5 minutes.
- Add garlic and cook for 1 minute.
- Stir in heavy cream and chicken broth. Simmer for 3-4 minutes.
- Add Parmesan cheese, salt, and pepper. Stir until melted and smooth.
- Add cooked pasta and bacon to the sauce. Toss to coat, adding reserved pasta water if needed.
- Garnish with parsley and serve immediately.
Notes
For extra richness, stir in a knob of butter at the end. You can also swap cremini for baby portobello mushrooms.
Nutrition
- Calories: 620 kcal
- Sugar: 3 g
- Fat: 34 g
- Carbohydrates: 52 g
- Protein: 22 g