Pasta cremosa con bacon y champiñones

Ingredientes

• 250 g (9 oz) pasta
• 1 tablespoon olive oil
• 170 g (6 oz) bacon lardons or pancetta
• 250 g (9 oz) closed cup (crimini) mushrooms, sliced
• 4 cloves garlic, minced
• 1 tablespoon fresh thyme, minced
• 1 tablespoon fresh rosemary, minced
• 75 ml (1/4 cup) dry white wine
• 200 ml (1 cup) double (heavy) cream
• 30 g (1 ounce) Parmesan, grated
• 1 tablespoon fresh parsley, minced
• Salt and freshly ground black pepper, to taste

Preparación

1. 1

   Bring a large pot of water to boil,...: Bring a large pot of water to boil, salt it generously, and boil the pasta according to the instructions on the package. Reserve some pasta water before draining. Meanwhile, heat the olive oil in a large pan and fry the bacon for 4-5 minutes until crispy. Remove the bacon from the pan with a slotted spoon and set it aside.

2. 2

   Add the sliced mushrooms to the same pan...: Add the sliced mushrooms to the same pan and fry them in the fat left by bacon until slightly golden. Next, add the garlic and cook for another minute until fragrant.

3. 3

   Stir in the thyme and rosemary and continue...: Stir in the thyme and rosemary and continue to cook for 1-2 minutes. Pour in the white wine and cook until the alcohol evaporates.

4. 4

   Lower the heat, then stir in the double...: Lower the heat, then stir in the double cream. Cook for 1-2 minutes until the sauce thickens, then add the bacon back in.

5. 5

   Next, transfer the boiled pasta to the pot...: Next, transfer the boiled pasta to the pot and stir until well covered in sauce. If the sauce looks too thick, add some pasta water and continue to cook on low heat until the sauce has the right consistency.

6. 6

   Stir in the grated Parmesan and fresh parsley,...: Stir in the grated Parmesan and fresh parsley, season to taste, and serve immediately.