15 bacon slices
1 8-ounce package of fresh mushrooms, sliced
2 garlic cloves, minced
16 ounces penne pasta, cooked
1 cup freshly grated Parmesan cheese
2 cups whipping cream
1/2 teaspoon black pepper
4 green onions, sliced

Cook bacon in a large skillet over medium heat until crisp; remove bacon, reserving 2 tablespoons drippings in skillet. Coarsely crumble bacon. Sauté sliced mushrooms and garlic in reserved drippings 3 to 5 minutes or until tender.
Stir in pasta, Parmesan cheese, whipping cream and black pepper. Simmer over medium-low heat, stirring often, until sauce is thickened. Stir in bacon and green onions and serve hot.

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