Mushroom Pasta Carbonara Recipe

By pjones-2

Ingredients

• 2-1/2 cups uncooked mostaccioli
• 8 Jones Dairy Farm Dry-Aged Bacon strips, diced
• 1 jar (4-1/2 ounces) whole mushrooms, drained
• 3/4 cup half-and-half cream
• 1/3 cup butter, cubed
• 1 teaspoon dried parsley flakes
• 1 teaspoon minced garlic
• 6 to 8 drops hot pepper sauce
• 1/2 teaspoon salt, optional
• 1/3 cup grated Parmesan cheese
• 1/4 cup sliced green onions

Preparation

Step 1

Cook mostaccioli according to package directions.

Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Brown mushrooms in drippings; remove to paper towels. Drain drippings from pan.

Add the cream, butter, parsley, garlic, pepper sauce and salt if desired to the skillet; cook and stir over medium heat until butter is melted. Drain mostaccioli; add to cream mixture. Stir in the bacon, mushrooms and cheese; heat through. Remove from the heat. Sprinkle with green onions.
Yield: 4 servings.