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Pasta Carbonara

Pasta Carbonara
I absolutely love this creamy and cheesy recipe. I serve it with a side salad and rolls to make a complete meal. —Cindi Bauer, Marshfield, Wisconsin
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 2-1/2 cups uncooked mostaccioli
  • 8 Wright® Brand Bacon strips, diced
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  • 1 jar (4-1/2 ounces) whole mushrooms, drained
  • 3/4 cup half-and-half cream
  • 1/3 cup butter, cubed
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon minced garlic
  • 6 to 8 drops hot pepper sauce
  • 1/2 teaspoon salt, optional
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup sliced green onions

Directions

  • Cook mostaccioli according to package directions.
  • Meanwhile, in a large skillet, cook bacon over medium heat until
  • crisp. Using a slotted spoon, remove to paper towels to drain. Brown
  • mushrooms in drippings; remove to paper towels. Drain drippings from
  • pan.
  • Add the cream, butter, parsley, garlic, pepper sauce and salt if
  • desired to the skillet; cook and stir over medium heat until butter
  • is melted. Drain mostaccioli; add to cream mixture. Stir in the
  • bacon, mushrooms and cheese; heat through. Remove from the heat.
  • Sprinkle with green onions. Yield: 4 servings.
© Taste of Home 2013

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Pasta Carbonara (continued)

Nutrition Facts: 1-1/4 cups (calculated without salt) equals 632 calories, 43 g fat (21 g saturated fat), 99 mg cholesterol, 731 mg sodium, 43 g carbohydrate, 3 g fiber, 18 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013