Bacon and mushroom pappardelle
Prep 15 min
Total 30 min
Serves 4
May 26, 2016
Chatelaine
Ingredients
500 g
pappardelle pasta
6
1/2
onion, thinly sliced
300 g
1/4 cup
dry vermouth or white wine
1/2 cup
1/2 cup
35% cream
2 tbsp
chopped chives
1/4 tsp
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
Calories 816, Protein 25 g, Carbohydrates 102 g, Fat 33 g, Fibre 5 g, Sodium 614 mg. Excellent source of folateHow to clean mushrooms
Recipe Collections
