Directions
- 1Cook rigatoni pasta according to package directions, then strain and set aside.
- 2Pat bacon dry with paper towel, place in the Dutch pot on medium heat and cook until fully done. Remove and set aside.
- 3Add sliced onions to the pot and cook for 2-3 minutes while stirring constantly.
- 4Add garlic and sliced mushrooms. Season with salt and pepper and cook for 5 minutes, stirring occasionally.
- 5Add the cooked bacon back to the pot.
- 6Add heavy cream and chicken broth and bring to a simmer.
- 7Once sauce starts to thicken (3-4 minutes), turn off the heat.
- 8Add Parmesan cheese, chopped chives, and lemon juice.
- 9Add the cooked pasta to the pot 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 rigatoni pasta
Equipment
large Dutch potstrainerpaper towelknifecutting board
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