I swear that I should have been born Italian. I am a lover of all things pasta and one day I will visit Italy and eat all the things. Until then, I have to make do with making my own way here. I have yet to try and attempt to make my own homemade pasta but it’s definitely on my list of things to try. I do love making up different recipes in my kitchen though and coming up with new sauces or my own twist on classic sauces it always fun for me. I love carbonara and it along with alfredo, are two of the easiest pasta sauces to make but I always throw in my own twist. This bacon mushroom carbonara will have you wanting more.
This recipe is super easy to do and I hope you will enjoy it as much as I do.
1 pkg. white mushrooms sliced
1 medium onion diced
1 tbsp butter
1 375g pkg of bacon, cooked crispy
3/4 cup butter
1 3/4 cup 18% cream
1 cup Parmigiano-Reggiano
3/4 cup grated Kraft parmesan (or another brand of your choosing
2 tbsp chives (I used freeze dried, but fresh will work too)
1 tbsp parsley
2 tsp freshly ground pepper
2-3 cups of your favourite pasta, cooked
In a frying pan, add the 1 tbsp of butter and sliced mushrooms and diced onions. Saute until onion is translucent and the mushroom has a rich brown colour. Set aside. Fry up the package of bacon until crispy and then crush into smaller bits and set aside as well.
In a saucepan, add the butter and heat over medium-low heat until melted. Slowly add in the cream and stir using a whisk. Slowly add in the Parmigiano-Reggiano and whisk until combined. Add the chives, parsley, and pepper.
Let this come to a boil and then reduce heat to low and continue to stir. Add in the final 3/4 cup of Kraft parmesan (or another brand of your choosing), continue to whisk until it thickens to your desired consistency. Add in your cooked mushroom, bacon, and onion and serve over cooked pasta topped with freshly grated parmesan.
Do you love pasta? Would you make this sauce?