Directions
- 1Dice the bacon and place into a bowl.
- 2Clean and slice the mushrooms.
- 3Slice the white onions.
- 4Add the bacon to the pot and cook.
- 5Remove the cooked bacon from the pot.
- 6Add onions and cook for 2-3 minutes, while stirring.
- 7Add garlic.
- 8Add sliced mushrooms, salt and pepper and cook down for 5 minutes.
- 9Add the cooked bacon back into the pot.
- 10Add cream and broth and bring to simmer.
- 11Once the sauce begins to thicken turn off the heat and add parmesan.
- 12Chop the chives.
- 13Add chives and lemon juice.
- 14Add cooked pasta and serve immediately.
Ingredients
- 2 pints mushrooms portobello
- 2 pints mushrooms button
- 2 cups diced bacon
- 1 large white onions
- 3 cloves garlic
- 2 cups heavy cream
- 1 cup chicken broth
- 1 bunch chives
- 2 cups grated Parmesan cheese
- 1 tablespoon salt
- 2 teaspoons black pepper
- 0.5 lemon lemon juice
- rigatoni pasta
Equipment
Dutch pot
Tips
- The roasted mushrooms and bacon are a perfect combination for the cream sauce.
- This comes together in about 25 minutes but tastes like you spent hours in the kitchen.
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