Bacon and mushroom pappardelle
By Chatelaine2
PREP TIME
15 min
TOTAL TIME
30 min
Serves
4
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.
How to clean mushrooms
Nutrition (per serving)
- Calories
- 816,
- Protein
- 25 g,
- Carbohydrates
- 102 g,
- Fat
- 33 g,
- Fibre
- 5 g,
- Sodium
- 614 mg.
- Excellent source of
- folate
