* 12 oz white button mushroom * 16 oz fettuccine (cooked from 8 oz uncooked fettuccine) * 4 oz raw cured bacon * 2 oz onion (finely diced) * 1 tbsp garlic (finely minced) * 2 tbsp parsley (finely chopped) * 1 oz pistachio * 3 tbsp heavy cream * 1/4 cup whole milk * 0.5 oz parmesan (finely grated) * 1 tbsp lemon juice * 2 tbsp olive oil * 1/2 tsp salt * 1/2 tsp black pepper * 1/4 tsp red pepper flakes * 1/2 tsp 12 oz white button mushroom * 16 oz fettuccine (cooked from 8 oz uncooked fettuccine)
Instructions:
1. **Cook the bacon**: In a pan over low heat, add **4 oz bacon** and stir constantly for 2 minutes.
2. **Sweat the aromatics**: Turn the heat up to medium. Add **2 tbsp olive oil, 2 oz diced onions,** and **1 tbsp minced garlic** to the pot. Stir quickly for 1 minute.
3. **Sauté the mushrooms**: Add **12 oz white button mushrooms** to the pot and stir constantly for 3 minutes.
4. **Add the seasonings**: Add **1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika,** and **1 tbsp lemon juice**. Stir for 1 minute to distribute the seasonings evenly.
5. **Stir in the pasta**: Add **16 oz fettuccine** to the pot. Stir and toss for 30 seconds to season the pasta.
6. **Add the dairy**: Add **3 tbsp heavy cream** and **1/4 cup whole milk** to the pot. Stir gently for 2 minutes until the cream slightly thickens. Turn off the heat.
7. **Garnish and serve**: Sprinkle **2 tbsp freshly chopped parsley, 1/4 tsp red pepper flakes, 0.5 oz grated parmesan,** and **1 oz pistachio** over the pot. Stir them into the pasta. Transfer to serving plates and enjoy.paprika
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Ingredients:
* 12 oz white button mushroom
* 16 oz fettuccine (cooked from 8 oz uncooked fettuccine)
* 4 oz raw cured bacon
* 2 oz onion (finely diced)
* 1 tbsp garlic (finely minced)
* 2 tbsp parsley (finely chopped)
* 1 oz pistachio
* 3 tbsp heavy cream
* 1/4 cup whole milk
* 0.5 oz parmesan (finely grated)
* 1 tbsp lemon juice
* 2 tbsp olive oil
* 1/2 tsp salt
* 1/2 tsp black pepper
* 1/4 tsp red pepper flakes
* 1/2 tsp 12 oz white button mushroom
* 16 oz fettuccine (cooked from 8 oz uncooked fettuccine)
Instructions:
1. **Cook the bacon**: In a pan over low heat, add **4 oz bacon** and stir constantly for 2 minutes.
2. **Sweat the aromatics**: Turn the heat up to medium. Add **2 tbsp olive oil, 2 oz diced onions,** and **1 tbsp minced garlic** to the pot. Stir quickly for 1 minute.
3. **Sauté the mushrooms**: Add **12 oz white button mushrooms** to the pot and stir constantly for 3 minutes.
4. **Add the seasonings**: Add **1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika,** and **1 tbsp lemon juice**. Stir for 1 minute to distribute the seasonings evenly.
5. **Stir in the pasta**: Add **16 oz fettuccine** to the pot. Stir and toss for 30 seconds to season the pasta.
6. **Add the dairy**: Add **3 tbsp heavy cream** and **1/4 cup whole milk** to the pot. Stir gently for 2 minutes until the cream slightly thickens. Turn off the heat.
7. **Garnish and serve**: Sprinkle **2 tbsp freshly chopped parsley, 1/4 tsp red pepper flakes, 0.5 oz grated parmesan,** and **1 oz pistachio** over the pot. Stir them into the pasta. Transfer to serving plates and enjoy.paprika
Recipe with step images, visit my website: [https://healthyrecipes101.com/pasta/recipe/mushroom-pasta/](https://healthyrecipes101.com/pasta/recipe/mushroom-pasta/)