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 crispy. 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 cooked bacon back to the pot.
- 7Add heavy cream and chicken broth, and bring to a simmer.
- 8Simmer until the sauce thickens (3-4 minutes).
- 9Turn off the heat. Add Parmesan cheese, chives, and lemon juice.
- 10Add 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
Related recipes
creamy crescent roll chicken Alfredo bake
Italian · Soup
Marry Me Chicken Noodle Soup
Italian · Soup
Gorgeous Tort Soup
Italian · Soup
Italian Penicillin
Italian · Soup
One-Tray Caramelized Onion & Garlic Pasta
Italian · Soup
Summer Tomato Florentine Soup
Italian · Soup
One Pan Dump Creamy and Spicy Tomato Pasta
Italian · Soup15m
Gnocchi soup
Italian · Soup
Vori Vori de carne
Italian · Soup
chicken alfredo lasagna
Italian · Soup
Marry Me Melting Cabbage
Italian · Soup
One Pan 20-Minute Chicken Sausage Orzo Pasta
Italian · Soup20m