Mar 8, 2007
Garlicky Bacon Pasta
- 1/2 lb bacon, chopped
- 4 scallions, minced
- 8 cloves garlic, crushed
- 3/4 lb mushrooms, sliced
- 1/2 cup light cream
- 3/4 cup milk
- 1/2 cup parmesan
- salt and cracked pepper
- 3 tbsp parsley, minced
- maldon salt
- 1 lb spaghetti, uncooked
- Fry the bacon until crisp in a large skillet or dutch oven. Add the garlic and and the scallions and saute until tender.
- Add the mushrooms and saute about 8 to 10 minutes.
- Boil the pasta in salted water.
- Add the cream, and milk to the sauce and bring to a boil. Reduce the liquid.
- Drain the pasta and toss with the sauce. Sprinkle in the parsley and parmesan.
- Season lightly with pepper and salt. Serve sprinkled with a little maldon salt.
Very good