How was everyone's weekend? Did you get any holiday shopping done? I know I didn't. We just used the weekend for some much needed down time. Pasta Pasta! Creamy mushroom sauce with bacon and parmesan. That's where it's a t baby!This is a quick fix for any night of the week and looks and tastes totally elegant.
1 pound linguine pasta
2 tablespoons olive oil
6 slices bacon, diced
2 shallots, minced
1 clove garlic, minced
Salt and freshly ground black pepper
1 pound cremini mushrooms, cleaned and sliced
1/2 cup white wine
1/2 cup vegetable stock
1 cup (8 ounces) mascarpone cheese, at room temperature
1/2 cup grated Parmesan
1/4 cup chopped fresh parsley
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
While the pasta is cooking:
Heat the a large skillet over medium-high heat. Add the bacon and cook until browned. Remove from pan with a slotted spoon and set aside. Add the shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 minutes. Add the mushrooms to the pan and season with salt and pepper. Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes. Turn the heat to high. Add the wine and cook for 3 minutes until all the liquid evaporates. Add the stock and simmer until liquid is slightly reduced. Remove the pan from the heat. Add the mascarpone cheese. Stir until melted. Drain the pasta and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste. Toss well to coat pasta. Garnish with the fresh parsley . Serve immediately.
*shared with Tuesday Talent Show, Tasty Tuesdays, Strut Your Stuff Saturday, Weekend Potluck, Freedom Fridays, Foodie Friday, Foodie Friday