Directions
- 1Cook rigatoni pasta according to package directions, strain, and set aside.
- 2Pat dry the pasta and set aside.
- 3In the same pot, cook bacon until fully cooked, remove, and set aside.
- 4Add sliced onions to the pot and cook for 2-3 minutes, stirring constantly.
- 5Add garlic and sliced mushrooms. Season with salt and pepper; cook for 5 minutes, stirring occasionally.
- 6Add the cooked bacon back to the pot.
- 7Add heavy cream and chicken broth, and bring to a simmer.
- 8Simmer the sauce until thickened (3-4 minutes).
- 9Turn off the heat and stir in Parmesan cheese, chives, and lemon juice.
- 10Add the cooked pasta to the sauce and serve 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
- 1 package rigatoni pasta
Equipment
large Dutch potstrainerpaper towelknifecutting board
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