Mushroom Pasta Recipe
- cook TIME 10 mins
- prep TIME 10 mins
- total TIME 20 mins
Ingredients (16)
- 12 oz white button mushroom
- 16 oz fettuccine cooked from 8 oz uncooked fettuccine
- 4 oz raw cured bacon
- 2 oz onion finely diced
- 1 tbsp garlic finely minced
- 2 tbsp parsley finely chopped
- 1 oz pistachio
- 3 tbsp heavy cream
- 1/4 cup whole milk
- 0.5 oz parmesan finely grated
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 1/2 tsp paprika
INSTRUCTIONS
Cook the bacon: In a pan over low heat, add 4 oz bacon and stir constantly for 2 minutes.
Sweat the aromatics: Turn the heat up to medium. Add 2 tbsp olive oil, 2 oz diced onions, and 1 tbsp minced garlic to the pot. Stir quickly for 1 minute.
Sauté the mushrooms: Add 12 oz white button mushrooms to the pot and stir constantly for 3 minutes.
Add the seasonings: Add 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika, and 1 tbsp lemon juice. Stir for 1 minute to distribute the seasonings evenly.
Stir in the pasta: Add 16 oz fettuccine to the pot. Stir and toss for 30 seconds to season the pasta.
Add the dairy: Add 3 tbsp heavy cream and 1/4 cup whole milk to the pot. Stir gently for 2 minutes until the cream slightly thickens. Turn off the heat.
Garnish and serve: Sprinkle 2 tbsp freshly chopped parsley, 1/4 tsp red pepper flakes, 0.5 oz grated parmesan, and 1 oz pistachio over the pot. Stir them into the pasta. Transfer to serving plates and enjoy.