- 1 cup shredded Parmesan cheese
- 1/2 cup green onion, sliced
- 1/2 cup mushrooms, sliced
- 3 cloves garlic, minced (recipe calls for 2, but I used 3)
- 2 cups heavy cream
- 1/2 teaspoon black pepper
How to Make It
- Before starting, have all of your ingredients prepped, measured and ready to go.
- First, cook bacon (see tip below) and reserve 2 tablespoons of bacon drippings. Next, start to prepare pasta according to directions on box.
- In a large skillet, using bacon drippings, saute mushrooms and garlic in bacon grease over medium to medium-high heat until mushrooms are tender – approximately 3 to 5 minutes. Turn heat down to low.
- When pasta is ready, pour on top of mushrooms and garlic in skillet over medium heat. Next, add heavy cream and Parmesan cheese. Stir over medium heat until well blended, all the cheese has melted and the sauce is thick and creamy. Last, add pepper, green onion and bacon. Stir until well blended and serve right away. Enjoy!
- Tips
- *I “fry” bacon in the oven, it’s super easy with a lot less mess and a cinch to clean up. You can see how to do it here, Oven-Fried Bacon.
- Best tip – have all of your ingredients ready to go. Fry your bacon ahead of time. Have your ingredients, sliced, minced and measured. This makes it so much easier when it’s time to add the final ingredients to the pasta.
You didn't say how much bacon
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