Bacon Penne Pasta

15 slices Sugar Cured Hickory Bacon

8 oz. package fresh Mushrooms, sliced

2 cloves Garlic, minded

16 oz. Penne Pasta, cooked

1 cup Grated Parmesan Cheese

2 cups Whipping Cream

1/2 tsp. Black Pepper

4 Green Onions, sliced

Cook bacon in large skillet over medium heat until crisp. Remove and coarsley crumble bacon, reserving 2 Tbsp dripping in skillet. Saute sliced mushrooms and garlic in reserved drippings 3-5 minutes until tender. Stir in pasta, parmesan cheese, whipping cream and black pepper. Simmer over medium-low heat until sauce is thickened. Stir in crumbled bacon and green onions. Serve hot.

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