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