Awesome pasta recipe (Warning: Not health food!)

Sunday, we had another bacon, cheese and chocolate potluck at the house.  It was a huge success. Of course, I forgot to take pictures but some of my friends did and I’ll grab them as soon as I can.

I have to share my recipe with you because it was a huge hit and was super simple to make. I actually had everything on hand to make it! I adapted my recipe from this Taste of Home recipe. I know it’s not authentic pasta carbonara, I would actually rate it more an alfredo than a carbonara, so I’ll name mine that instead!

Bacon mushroom alfredo

  • 1 lb short cut pasta (I used bowties)
  • 1 lb of bacon
  • 1/2 cup diced onion
  • 2 to 4 cloves of garlic (I used 4)
  • 2 4oz cans of sliced mushrooms or 80z package fresh sliced mushrooms
  • 1 stick of butter
  • 1 1/2 cups of half and half (I think fat free would work just fine)
  • 1 T dried parsley
  • 6 to 8 drops of hot sauce
  • black pepper to taste
  • 2/3 to 3/4 cup of grated Parmesan cheese

Heat a large pot of water to a boil. Heavily salt the water and add pasta. Cook until al dente. You want to undercook the pasta a bit because it will cook a bit when you mix everything together. Drain the pasta when done and set aside.

While the pasta is cooking, dice the pound of bacon. Cook in a large skillet or wok until crisp. Remove the bacon to paper towels to drain. Drain the bacon grease reserving about 2 tablespoons in the pan. Add the onion and mushrooms to the pan. Mince or grate the garlic and add that as well. Cook until the onions are translucent and the whole thing is fragrant. Remove the mushroom mixture to a bowl.

In the same pan, melt the butter over medium heat. Add the remaining ingredients  to the butter. Raise heat to medium high and simmer until the sauce reduces and thickens. Add the mushroom mixture and the bacon back to the pan. Mix thoroughly, then add the pasta. Mix it all up and serve.

I know this is not the most diet friendly recipe, but you could use turkey bacon, a butter substitute and fat-free half and half. Plus, this recipe is enough to feed a good sized crew. Add a salad and some bread and you’ve got an awesome meal.

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