One-pot Mushroom and Bacon Rigatoni

25 mins
Serves 1
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Directions

  1. 1Dice the bacon into small pieces.
  2. 2Remove the stems from the Portobello mushrooms and slice them.
  3. 3Slice the button mushrooms.
  4. 4Slice the onion.
  5. 5Cook the rigatoni pasta to the correct doneness based on the packaging instructions, then strain and set aside.
  6. 6In the same Dutch pot, add the diced bacon and cook until fully crispy, then remove and set aside.
  7. 7Add the sliced onion to the pot and cook for 2-3 minutes, stirring constantly.
  8. 8Add the garlic and sliced mushrooms, season with salt and pepper, and cook for 5 minutes, stirring occasionally.
  9. 9Add the cooked bacon back to the pot.
  10. 10Add the heavy cream and chicken broth, then bring to a simmer.
  11. 11Allow the sauce to thicken for 3-4 minutes, then turn off the heat.
  12. 12Add the grated Parmesan cheese.
  13. 13Chop the chives.
  14. 14Add the chives and lemon juice to the pot.
  15. 15Finish by adding the cooked pasta and mix everything together.
  16. 16Serve immediately.

Ingredients

  • 2 pints Mushrooms (portobello and 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 juiced
  • Rigatoni pasta

Equipment

Dutch potknifecutting boardbowlskimmerwooden spoongraterserving platefork

Tips

  • The roasted mushrooms and bacon are a perfect combination for the cream sauce.
  • This dish comes together in about 25 minutes but tastes like you spent hours in the kitchen.