Creamy Bacon Mushroom Pasta From a Budget Haul

By Glen & Friends Cooking · 45 min

Ingredients

Instructions

1. Put the dried porcini in a measuring cup with the white wine and microwave until the wine is hot. Set aside to soak until the mushrooms are fully softened.
2. Cook the chopped bacon in a Dutch oven or large pan over medium-high heat, stirring often, until browned. Move the bacon to a plate.
3. Lift the soaked mushrooms out of the wine and chop them coarsely; keep the wine.
4. In the same pot over medium-high heat, cook the fresh and soaked mushrooms, stirring often, until browned and most of their moisture is gone.
5. Add the onion, garlic and thyme and stir until the onion and garlic have softened. Season with salt and pepper.
6. Strain the mushroom wine through a fine-mesh sieve into the pot and keep cooking until the liquid has reduced by three-quarters.
7. Stir in the tomatoes and return the bacon to the pot. Bring to a simmer and cook uncovered for about 20 minutes.
8. Cook the pasta until almost al dente, drain, add it to the sauce and cook until done. If using, add the cream or milk when the pasta goes into the sauce.

Summarized from Glen & Friends Cooking's video. Watch it for the details.

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