Bacon and mushroom pappardelle

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PREP TIME

15 min

TOTAL TIME

30 min

Serves

4

Bacon and mushroom pappardelle

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
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