Pasta with creamy mushroom bacon sauce

 

It's snowing, again. And predicted to soon get down into the single digits, and negative single digits at that -- again. So cue the comfort food.

Creamy mushroom and bacon pasta

Adapted from Better Homes & Gardens, February 2018

Ingredients

4 slices of thick-cut bacon, cut into lardons

8 ounces sliced shiitake mushrooms

3 cloves garlic, minced

½ cup cream

½ cup chicken broth

2 tablespoons red wine vinegar

¼ cup chopped fresh chives

12 ounces orecchiette pasta, cooked and drained

Method

Cook bacon in a large skillet until crispy. Remove and drain on a paper towel.

Add mushrooms and garlic to drippings in pan, seasoning with salt and pepper. Cook until mushrooms and tender. Add cream and broth and cook until slightly thickened; it won’t take long. Return bacon to pan. Add vinegar, chives and cooked pasta and toss to coat. Adjust seasoning with salt and pepper if needed.

Rating: Tasty, tasty, and super fast to fix. One to keep in your back pocket and a way to use up some of those chives before they get buried in snow each fall. Makes 4 moderate servings, if anything can be said to be moderate about a recipe that includes cream and bacon.