Sorry I haven’t posted in a while, between work and getting ready for the holidays I have had NO time to cook, make any crafts, take a nap, or blog. I know, excuses, excuses. Last night I finally got the opportunity to cook though. I set my goals high and was going to make homemade pasta and alfredo however the pasta turned out to be a complete bust. Because I don’t have a pasta machine it started drying out on me before I even got the chance to cut it into noodles and it ended up sticking everywhere. I finally got pissed off enough to just throw it away but still make the sauce and noodles in a box. The sauce was so incredible that I didn’t even care I had failed at noodle making (for now anyways).
- 2 Tbsp olive oil
- 3 Cloves garlic
- 1 Cup mushrooms of your choice (I used a blend of portobello, shiitake, and oyster mushrooms)
- 4 slices bacon
- 1 Pint heavy cream
- 1 Tbsp Parsley (I think I have mentioned before that I like the herbs in a tube because they last much longer than fresh, if you are using fresh then I’m not positive what the equivalent is but I would say no more than about 4 sprigs)
- 1 Tbsp balsamic vinegar
- 1 Cup Parmigiano-Reggiano cheese
- 1 Box of whatever kind of pasta you have laying around, or if you want to really impress someone, make your own, just make sure you have a pasta maker.
- Rinse and cut mushrooms. Place in bowl to the side and pour the balsamic vinegar on them to marinate them a little bit.
- Preheat oven to 350 for the bacon. Place bacon on baking pan and cook until desired crispness. I like mine just barely crunchy but that’s all up to you.
- In a saucepan sautee the garlic in the olive oil until fragrant and a little brown. Add mushrooms (and balsamic vinegar) and parsley. Cook until mushrooms are soft.
- Remove bacon from oven and shred into small pieces, add to saucepan and simmer for about 5 minutes to let all the flavors blend together.
- Add heavy cream and bring to a slow rolling boil.
- Pour over pasta and sprinkle a little Parmigiano-Reggiano cheese over top. Actually, who am I kidding, load up on the shit. This is not a calorie counting recipe anyways and if you’re gonna go all out might as well go all the way.
I’ve always loved alfredo and this is probably my favorite recipe I’ve ever made. It’s also really easy and would be a great meal if you’re pressed for time. As always, if you make it (or any variation) let me know how it turns out!