There’s not much more to say other than: fresh slices of mushroom sauteed with bacon and garlic, bathed in decadent cream. This one’s for Matthew and David (David, a high school freshman who will be attempting this for his family — good luck!)
Here’s what you need:
- 1 lb. Capellini Pasta
- 8 oz. Mushrooms (approximate)
- Half Pint Heavy Whipping Cream (2)
- Three or Four Cloves Garlic (or equivalent if using garlic paste)
- Half Pound of Bacon
- Olive Oil (Vegetable Oil will work)
- Grated Parmesan Cheese
- Salt & Pepper to Taste
- Slice mushrooms to your liking. Slice and smash the garlic to make a paste. Dice the bacon.
- Place a pot of water to boil -- be sure to add copious amounts of salt to the pasta water, more than you think would be appropriate.
- Place a sautee pan over medium-high heat, drop the bacon pieces in. Once the bacon has been sizzling for a minute or two, add the mushrooms.
- If your water is now boiling, drop the pasta in.
- Return your attention to the sautee pan; cook until mushrooms are soft and bacon is done. Add garlic and half pint of cream (add more if need be). Let it cook together, stirring frequently. When the cream has started bubbling gently (you may need to reduce the temperature if it bubbles too enthusiastically) add a little grated parmesan cheese then let it simmer for another minute or two. Remove from heat.
- Check your pasta, once its done, drain, return it to the pot and drizzle with a little oil to prevent sticking.
- To serve, add a generous helping of pasta to a plate, add a generous amount of the sauce and mushrooms, and top with parmesan cheese.