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Categories:Viewed: 47 - Published at: 9 years ago
Ingredients
- 6 slices Bacon
- 16 ounces, weight Pasta (I Used Fettuccine)
- 3 Tablespoons Butter
- 1 Tablespoon Olive Oil
- 1 clove Garlic, Chopped
- 1 pint Mushrooms, Cleaned And Sliced
- 1/2 cups White Wine
- 1/2 cups Grated Parmesan Cheese
Method
- Cook 6 slices of bacon in a large pot over medium heat until crisp.
- Remove bacon from pot to a paper towel lined plate.
- Leave the drippings in the pot.
- Cook pasta according to package instructions for al dente.
- While pasta is cooking melt butter in a large saute pan over medium heat then add olive oil.
- Stir in the garlic.
- Carefully heat garlic for about 2 minutes then add your mushrooms.
- When mushrooms are almost tender add the white wine and allow the wine to cook and reduce while scraping the bacon bits off the bottom of the pan.
- Once wine has reduced into more of a sauce, whisk the Parmesan cheese into the sauce.
- Ladle 2-3 tablespoons of the starchy pasta water into the sauce and continue to whisk.
- When the pasta reaches al dente, drain off the water and put pasta into the pan with the mushroom sauce.
- Stir around and cook a few more minutes until thickened then serve with additional Parmesan cheese and crumbled bacon.
