Taste of Home
Mushroom Pasta Carbonara
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
I absolutely love this creamy and cheesy mushroom carbonara. I serve it with a side salad and rolls to make a complete meal. —Cindi Bauer, Marshfield, Wisconsin
Ingredients
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2-1/2 cups uncooked mostaccioli
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8 bacon strips, diced
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1 jar (4-1/2 ounces) whole mushrooms, drained
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3/4 cup half-and-half cream
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1/3 cup butter, cubed
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1 teaspoon dried parsley flakes
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1 teaspoon minced garlic
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6 to 8 drops hot pepper sauce
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1/4 teaspoon salt
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1/3 cup grated Parmesan cheese
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1/4 cup sliced green onions
Directions
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1.
Cook mostaccioli according to package directions.
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2.
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.
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3.
Add the cream, butter, parsley, garlic, pepper sauce and salt to skillet; cook and stir over medium heat until butter is melted. Drain mostaccioli; add to cream mixture. Stir in bacon, mushrooms and cheese; heat through. Remove from the heat. Sprinkle with green onions.
Nutrition Facts
1-1/4 cups: 511 calories, 33g fat (18g saturated fat), 78mg cholesterol, 525mg sodium, 43g carbohydrate (4g sugars, 2g fiber), 11g protein.
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