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Creamy bacon mushroom pasta
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Asher Gust
By Asher Gust

Creamy bacon mushroom pasta

1 lb bacon 1 lb baby bella 12 oz portabella 8 cloves garlic 5oz parmesan 1 lb linguine noodles 1 1/2 cup half and half
Updated at: Thu, 18 Jan 2024 04:54:04 GMT

Nutrition balance score

Unbalanced
Glycemic Index
40
Low
Glycemic Load
27
High

Nutrition per serving

Calories862.3 kcal (43%)
Total Fat50 g (71%)
Carbs68.5 g (26%)
Sugars8.6 g (10%)
Protein35.1 g (70%)
Sodium1084.8 mg (54%)
Fiber4.6 g (16%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
1. Cook bacon then set aside
Step 2
2. Start water boiling to cook the noodles. Add salt and pepper to boiling water Save 1 glass of pasta water before draining. Once noodles are done add some olive oil to them to keep from sticking.
Step 3
3. Add butter to pan with bacon grease. Crumple mushrooms by hand while adding them to pan. Bigger than you think they should be. Salt heavily and add pepper.
Step 4
4. Cook for 5 minutes then add diced garlic and shallots. Cook for 1 more minute
Step 5
5. Add chicken broth, half and half, and cheese. Add jamaican jerk seasoning by eye/taste. Add some of the pasta water to thicken.
Step 6
6. Add bacon, then add pasta and spinach. Go back and forth adding a handful of spinach then some noodles until about 5 oz of spinach has been added.

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