Tag Archives: italian

Ahhhmazing Bacon and Mushroom Alfredo

Om nom nom.

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.


  1. Rinse and cut mushrooms. Place in bowl to the side and pour the balsamic vinegar on them to marinate them a little bit.
  2. 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.
  3. 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.
  4. 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.
  5. Add heavy cream and bring to a slow rolling boil.
  6. 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!

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The Secret to Sauce

I am addicted to pasta. Like 100% I have a problem. I could probably eat (different) pasta everyday and never get tired of it, even now I probably eat spaghetti at least 3-4 times a month. There are so many different sauces and pasta shapes that it’s hard for it to get boring. I also love making my own sauce, because like I mentioned in an earlier post one of my favorite things about cooking is customizing it to your liking, and it’s also so friggin’ EASY. There are some store bought sauces I think are awesome, however my budget sometimes determines my tastebuds. The great thing about making your own sauce is it’s really easy to feed a lot of people for fairly cheap. By the grace of some scheduling God both the boyfriend and I were off last Thursday and my mom and his parents were also in town. I really wanted them to meet but I didn’t want the hassle of going out to dinner and figuring out who buys what etc., etc., so I just decided to make pasta. Well, chicken¬†parmigiana, but the star of the show was the sauce. Unfortunately I do not have pictures to go with this recipe (I was busy talking, imagine that!) but my mom raved about it all weekend and my boyfriend ate the rest of it before I got home from being gone at the beach for 2 days.


  • 2 Big cans of tomatoes (whatever your preference is, I used diced tomatoes with basil already in it)
  • 1/2 Onion
  • 2-3 Cloves of garlic (ok, I used like 4 but I LOVE garlic and I knew everyone else did too)
  • 2 Tbsp Balsamic vinegar
  • 2 Tbsp Capers
  • Handful of mushrooms
  • Dash rosemary
  • Dash oregano
  • Dash dried chives
  • Basil oil (I bought mine in the store but one of my favorite blogs BrokeAss Gourmet has a great recipe on how to make your own here)
  • Olive oil
1. Empty cans of tomato into a huge pot. Dice onion and garlic.¬†Saute in a combo of the basil oil and olive oil. The basil oil came in a small bottle so I wanted to be conservative, but if you’re making your own then go for broke baby.
2. Add the cooked onion, garlic, and the oil to the tomatoes. Add all the other ingredients. Especially the balsamic vinegar, it’s my “secret ingredient” that is really not so secret now. It adds a distinct flavor but blends really well with all the other flavors.
3. Bring to a boil and of course stir occasionally. Reduce heat to 2 or 3 and continue to stir occasionally. Seriously, that’s it.
It will be ready to serve when you are ready to serve it. The longer you let it simmer though the tastier it’s going to be. You can serve it and pasta by itself or you can brown some ground beef to make it a meat sauce, or you can do what I did and oven fry some chicken to make chicken parmigiana. It’s so easy and will impress almost anyone that you make it for, plus if you have a lot of people over you can still socialize while making this because most of the magic is done inside the pot while it’s simmering.
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