INGREDIENTS
- 4 slices thick-cut low sodium bacon
- 16 oz cremini mushrooms
- 2 cloves fresh garlic, minced
- 12 oz orecchiette pasta
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese
- 1/2 cup fresh chives, chopped
- 1/4 tsp Merlot salt
- 1/4 tsp ground black pepper
- 1 tsp mushroom seasoning
DIRECTIONS
- 1.Cook pasta according to package instructions al dente. Drain pasta and set aside.
- 2.Cook bacon in a non-stick skillet over medium heat until brown and crisp. Transfer to a paper towel-lined plate. Reserve drippings.
- 3.Bring the reserved bacon drippings to medium heat. Add minced garlic and cook until golden brown.
- 4.Add mushrooms, salt, black pepper and mushroom seasoning. Cook and stir for 2-4 minutes or until mushrooms are tender and browned.
- 5.Add heavy cream to skillet. Cook for 1-2 minutes or until bubbly. Add Parmesan cheese, stir constantly until slightly thickened.
- 6.Crumble bacon and add to skillet.
- 7.Stir in pasta and chopped chives. Heat thorough while mixing. Serve while hot.