Bacon and mushroom pappardelle
4
- Prep Time15 mins
- Total Time30 mins
- Makes4 servings
Photo, Erik Putz.
Ingredients
500 g pappardelle pasta
6 slices of bacon, finely chopped
1/2 onion, thinly sliced
300 g shiitake mushrooms, stems discarded and thinly sliced
1/4 cup dry vermouth or white wine
1/2 cup vegetable broth
1/2 cup 35% cream
2 tbsp chopped chives
1/4 tsp salt
Instructions
COOK pasta in a pot of boiling water following package directions, but omitting salt, until tender, about 10 min. Reserve 1/4 cup cooking water before draining the pasta.
HEAT a large non-stick frying pan over medium. Add bacon. Cook until just crisp, 4 to 5 min. Transfer bacon to a plate.
ADD onion to pan. Cook until onion is almost soft, 3 to 4 min. Add mushrooms. Cook until mushrooms are tender, 2 to 3 min. Pour in vermouth and cook until it almost evaporates, 1 min. Stir in broth, cream, salt and reserved pasta water. Boil until sauce is slightly thickened, about 3 min. Stir in pasta and bacon. Sprinkle with chives.
Nutrition (per serving)
Calories 816, Protein 25g, Carbohydrates 102g, Fat 33g, Fibre 5g, Sodium 614mg.
Excellent source of folate.