Creamy Mostaccioli With Bacon And Mushrooms Recipes

CREAMY BACON AND MUSHROOM PASTA

Steps:

• Boil a salted pot of water and cook pasta al dente according to package instructions.
• Meanwhile, cut the bacon up (I use kitchen shears to make it easy) and add it to a skillet. Fry it until crispy over medium-high heat. When it's done, transfer it to a paper towel lined plate. Leave the bacon fat in the pan.
• Add the mushrooms to the skillet, and cook them, stirring occasionally, for about 5-6 minutes or until they release water and it's been cooked off.
• Stir in the garlic and cook for 30 seconds.
• Take the mushrooms out of the pan (add them to the same plate that has the bacon).
• Add the broth, Italian seasoning, lemon juice, flour, and Dijon mustard to the pan. Give it a good stir (only let it cook for about a minute max or it'll all cook off).
• Add in the cream and let it simmer for about 2 minutes.
• Add the mushrooms and bacon back to the skillet. Let it heat through/cook for a few more minutes until it's slightly thickened, then drain the pasta and add it to the skillet and toss. Season with salt & pepper as needed and serve with parmesan cheese and parsley if desired. If the sauce gets a tad too thick, add in a splash of the hot pasta water prior to draining it.

CREAMY MOSTACCIOLI WITH BACON AND MUSHROOMS

Steps:

• In medium skillet, cook bacon until crisp; remove from fat and set aside.
• Add mushrooms to bacon fat. Cook until golden; drain; set aside.
• Prepare mostaccioli according to package directions; drain.
• In same saucepan, combine half-and-half, butter, parsley flakes, salt, garlic and hot pepper sauce.
• Heat just until butter melts, stirring frequently.
• Combine bacon, mushrooms, hot mostaccioli, half-and-half mixture and Parmesan cheese; toss to coat.
• Place on warm serving platter; garnish with green onions.
• Serve immediately; refrigerate leftovers.