You can make this delicious Pasta dish with any pasta you prefer and in under 30 minutes. I I think it works best with a flat ribbon-type of pasta. This is perfect for a weeknight meal.
8 oz pappardelle, tagliatelle, or fettuccine pasta
8 oz pappardelle, tagliatelle, or fettuccine pasta
3 slices applewood smoked Bacon, or you favorite, chopped
12 cremini mushrooms, cleaned and thinly sliced
2 cloves garlic, minced or pressed
2 T unsalted butter
1 cup half-and-half or whole milk
½ Cup Freshly grated Parmigiano-Reggiano cheese
¼ t grated nutmeg
Pinch of red pepper flakes, optional
Sea salt and freshly ground black pepper
½ cup freshly chopped Italian parsley, divided
Shaved Parmigiano, for garnish
Bring a large pot of water to a boil, once boiling, add a couple of teaspoons of salt.
While water is waiting to boil, cook bacon over medium heat until almost crisp.
Add mushrooms and cook another 3 to 4 minutes.
Cook pasta in boiling salted water according to directions, for al dente.
Add garlic to skillet along with butter and cook another minute.
Add half-and-half or milk, grated Parmigiano, nutmeg, red pepper flakes, and most of the parsley.
Add the cooked pasta and stir to evenly coat in sauce.
Divide pasta between two warm pasta bowls.
Sprinkle with remaining parsley and add a few shavings of Parmigiano.
Serves 2 as a main course
Serves 3 to 4 as a primi piatti (first dish)
This post first appeared on Big Mamma's Italian American Cooking, please read the originial post: here
