Bacon and mushroom pappardelle

Prep 15 min
Total 30 min
Serves 4

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500 g
pappardelle pasta
slices of bacon, finely chopped
onion, thinly sliced
300 g
shiitake mushrooms, stems discarded and thinly sliced
1/4 cup
dry vermouth or white wine
1/2 cup
1/2 cup
35% cream
2 tbsp
chopped chives
1/4 tsp


  • 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.



Calories 816, Protein 25 g, Carbohydrates 102 g, Fat 33 g, Fibre 5 g, Sodium 614 mg. Excellent source of folate

How to clean mushrooms

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