Creamy Pasta with Mushrooms

Italian, Main course, serves 2, pasta

Preparation time in minutes
30

Contains per single serving:
Energy 1065 cal, - protein 32 g
Fat 69g – carbohydrates 79 g

Ingredient’s:
200 g penne pasta
2 Portobello mushrooms
5 tablespoons olive oil
3 cloves of garlic, finely sliced
6 slices (rashers) of bacon
125 ml whipping cream
75 g Rucola
50 g Parmesan cheese in thin slices or grated.
Salt, freshly ground (lemon)pepper

Method:
Cook the Penne according to the instructions on the package.
Clean the mushrooms and cut them up into slices.
Heat 4 tablespoons of oil in a frying pan.
Put the garlic in and fry for one minute.
Put the mushrooms in and fry them over high heat for 4 minutes (let the moister evaporate).
Season well, with salt and lemonpepper.
Put everything on a plate and let it rest.
Put the rest of the oil in the same pan.
Bake the bacon until they are crispy and brown.
Take the bacon from the pan and put them on a piece of kitchen paper.
Strain the penne; reserve some of the hot water.
Put the penne back in the pan.
Add some of the cream and some of the reserved water.
Stir and put the rest of the cream (and water if needed) in.
Re-head it slowly.
Add the mushrooms, garlic and Rucola, stir lightly/slowly
If it’s hot enough, take it of the heat.
Divide the pasta over two plates or bowls sprinkle the bacon and the cheese over the top

Buon appetito!