Penne With Bacon And Mushrooms Recipes

CREAMY BACON AND MUSHROOM PASTA

Steps:

• Boil a salted pot of water and cook pasta al dente according to package instructions.
• Meanwhile, cut the bacon up (I use kitchen shears to make it easy) and add it to a skillet. Fry it until crispy over medium-high heat. When it's done, transfer it to a paper towel lined plate. Leave the bacon fat in the pan.
• Add the mushrooms to the skillet, and cook them, stirring occasionally, for about 5-6 minutes or until they release water and it's been cooked off.
• Stir in the garlic and cook for 30 seconds.
• Take the mushrooms out of the pan (add them to the same plate that has the bacon).
• Add the broth, Italian seasoning, lemon juice, flour, and Dijon mustard to the pan. Give it a good stir (only let it cook for about a minute max or it'll all cook off).
• Add in the cream and let it simmer for about 2 minutes.
• Add the mushrooms and bacon back to the skillet. Let it heat through/cook for a few more minutes until it's slightly thickened, then drain the pasta and add it to the skillet and toss. Season with salt & pepper as needed and serve with parmesan cheese and parsley if desired. If the sauce gets a tad too thick, add in a splash of the hot pasta water prior to draining it.

PENNE BOSCAIOLA (WOODSMAN-STYLE PASTA WITH MUSHROOMS AND BACON) RECIPE

Steps:

• Meanwhile, in a Dutch oven or large sauté pan, cook bacon over medium-high heat, stirring often, until browned, about 5 minutes. Using a slotted spoon, transfer bacon to a plate.
• Add fresh mushrooms and chopped porcini to pot with rendered bacon fat and return to medium-high heat. Cook, stirring often, until mushrooms are browned, about 8 minutes. Add a splash of olive oil at any point if pot becomes too dry.
• Add onion, garlic, and thyme and cook, stirring, until onion and garlic are softened and lightly golden, about 6 minutes; again, add olive oil as needed if pot becomes too dry. Season with salt and pepper.
• Meanwhile, bring a pot of salted water to a boil. Add pasta and cook until just shy of al dente. Drain pasta, reserving about 2 cups of pasta-cooking water.

BACON AND MUSHROOM PENNE WITH SUN-DRIED TOMATO PESTO

Steps:

• Cook the pasta as directed on the package. Drain and reserve 1 cup of the cooking liquid.
• Chop bacon, fry gently in a frying pan.
• Add mushrooms.
• Blend the sun-dried tomatoes and their oil, garlic, and basil in a food processor and blend until the tomatoes are finely chopped.
• Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
• Add the pasta, mushrooms and bacon to the pesto and toss to coat, adding enough reserved cooking liquid to moisten.
• Season the pasta, to taste, with salt and pepper and serve.

PENNE WITH BACON, SPINACH & MUSHROOMS

Steps:

• Cook pasta as package directs.
• Meanwhile, cook bacon in large, deep nonstick skillet over medium heat until browned.
• Remove bacon to paper towels to drain.
• Remove all but 2 T fat from skillet.
• Add onion and mushrooms to skillet; saute 5 minutes until onion is golden.
• Add garlic and red pepper flakes; cook 30 seconds until fragrant.
• Add spinach; cover and cook, stirring occasionally, 2 minutes until wilted.
• Drain pasta, reserving 1 cup pasta water.
• Add pasta to skillet with some of the reserved pasta water; toss.
• Add more water as necessary.
• Crumble bacon on top of pasta and serve with Parmesan.

PENNE WITH PANCETTA AND MUSHROOMS

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside. Meanwhile, cook pancetta in a large skillet over medium heat until browned but not crispy, about 5 minutes. Drain on a paper towel-lined plate and set aside.
• Pour pancetta grease out of the skillet, and add butter. Increase heat to medium-high and stir in sliced mushrooms. Cook and stir until the mushrooms have softened and released their liquid. Add the minced garlic, and cook 2 more minutes. Reduce heat to medium-low, then stir in cream and Italian seasoning. Simmer until the sauce has thickened slightly.
• To serve, toss the cooked penne with the sauce, and sprinkle with Parmesan cheese.