Creamy Bacon and Mushroom Pasta

You will need:

8 ounces uncooked pasta
6 strips bacon cut into small pieces
8 ounces mushrooms sliced
2 cloves garlic minced
1/ 3 cup chicken broth or dry white wine
1/ 4 teaspoon Italian seasoning
1 teaspoon lemon juice
1 teaspoon flour
1/ 2 teaspoon mustard
1 cup heavy/whipping cream
Salt & pepper to taste
For serving: parmesan cheese and chopped parsley optional

Method:

Boil a salted pot of water and cook the pasta al dente according to package instructions.
Meanwhile, fry the bacon in a skillet until crispy over medium-high heat. When it’s done, transfer it to a paper towel lined plate. Leave the bacon fat in the pan. Add the mushrooms to the skillet, and cook them, stirring occasionally, for about 5-6 minutes or until they release water and it’s been cooked off. Stir in the garlic and cook for 30 seconds. Take the mushrooms out of the pan (add them to the same plate that has the bacon). Add the broth, Italian seasoning, lemon juice, flour, and mustard to the pan. Give it a good stir (only let it cook for about a minute max or it will all cook off). Add in the cream and let it simmer for about 2 minutes. Add the mushrooms and bacon back to the skillet. Let it heat through/cook for a few more minutes until it’s slightly thickened, then drain the pasta and add it to the skillet and toss. Season with salt & pepper as needed and serve with parmesan cheese and parsley if desired. If the sauce gets a tad too thick, add in a splash of the hot pasta water prior to draining it.

Tips: Feel free to use canned mushrooms if you want as well.