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.
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