Creamy Bacon and Mushroom Pasta

Step 1

Boil a salted pot of water and cook pasta al dente according to package instructions.

Step 2

Meanwhile, cut the bacon up (I use kitchen shears to make it easy) and add it to a skillet. Fry it until crispy over medium-high heat. When it's done, transfer it to a paper towel lined plate. Leave the bacon fat in the pan.

Step 3

Add the mushrooms to the skillet, and cook them, stirring occasionally, for about 5-6 minutes or until they release water and it's been cooked off.

Step 4

Stir in the garlic and cook for 30 seconds.

Step 5

Take the mushrooms out of the pan (add them to the same plate that has the bacon).

Step 6

Add the broth, Italian seasoning, lemon juice, flour, and Dijon mustard to the pan. Give it a good stir (only let it cook for about a minute max or it'll all cook off).

Step 7

Add in the cream and let it simmer for about 2 minutes.

Step 8

Add the mushrooms and bacon back to the skillet. Let it heat through/cook for a few more minutes until it's slightly thickened, then drain the pasta and add it to the skillet and toss. Season with salt & pepper as needed and serve with parmesan cheese and parsley if desired. If the sauce gets a tad too thick, add in a splash of the hot pasta water prior to draining it.