Easy Creamy Bacon Pasta
I found this recipe a while back and have made it several times now and each time it has been a huge hit in our house.
One of the things I love about it is how easy it is and with a few simple ingredients, ahem….bacon…, this dish takes flavor to whole new heights.
The original recipe calls for pine nuts and I am sure that is super tasty, I love pine nuts. However I keep either forgetting to buy some or it just hasn’t been in our budget. So I have made this with walnuts and it’s great, we have loved it so I’m listing it how we ate it.
Bacon is really the main flavor in this dish and you can’t go wrong with that! We recently butchered a pig, well I should say, we had it butchered. We do typically butcher our own animals but the pig we had done by a pro – I didn’t want my bacon messed up. At any rate, we have a whole pig in the freezer and the bacon is delish. I keep using it though so I don’t know how long it’s going to last.
This is a great dish to make on a busy weeknight when you don’t have a lot of time to make dinner since it comes together very quickly and easily.
- 1 pound pasta
- 2 tablespoons extra virgin olive oil
- 1 red pepper, finely chopped
- 2 cloves garlic, minced
- 8oz crimini mushrooms, sliced
- 5oz bacon, browned and chopped
- ⅓ cup plain yogurt
- ¼ cup pine nuts
- 2 tablespoons fresh parsley, chopped
- Salt and pepper
- Bring a large pot of salted water to a boil and cook the pasta according to the package directions.
- Heat the oil in a large skillet over medium heat and add the red pepper. Saute until just starting to soften.
- Add the garlic, mushrooms and bacon and saute until the mushrooms are soft and the garlic is fragrant.
- Add the yogurt and toss to coat. If it seems too thick you can either add a little pasta water to thin it out or a little cream.
- Top with nuts and a sprinkle of parsley and serve.
Thanks for the recipe L’Exquisit!
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