Domestic Goddess
Active member
This is my recipe... Pasta Carbonara, which was just published
in the Taste of Home's Simple & Delicious Magazine.
It can be found on page 29 in the May/June issue.
PASTA CARBONARA
2-1/2 cups uncooked mostaccioli
8 bacon strips, diced
1 jar (4-1/2 ounces) whole mushrooms, drained
3/4 cup half-and-half cream
1/3 cup butter, cubed
1 teaspoon dried parsley flakes
1 teaspoon minced garlic
6 to 8 drops hot pepper sauce
1/2 teaspoon salt, optional
1/3 cup grated Parmesan cheese
1/4 cup sliced green onions
Cook mostaccioli according to package directions.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp.
Using a slotted spoon, remove to paper towels to drain.
Brown mushrooms in drippings; remove to paper towels.
Drain drippings from pan.
Add the cream, butter, parsley, garlic, pepper sauce, and salt if desired to the skillet.
Cook and stir over medium heat, until butter is melted.
Drain mostaccioli; add to cream mixture.
Stir in the bacon, mushrooms and cheese; heat through.
Remove from the heat. Sprinkle with green onions.
Yield: 4 servings.
in the Taste of Home's Simple & Delicious Magazine.
It can be found on page 29 in the May/June issue.
PASTA CARBONARA
2-1/2 cups uncooked mostaccioli
8 bacon strips, diced
1 jar (4-1/2 ounces) whole mushrooms, drained
3/4 cup half-and-half cream
1/3 cup butter, cubed
1 teaspoon dried parsley flakes
1 teaspoon minced garlic
6 to 8 drops hot pepper sauce
1/2 teaspoon salt, optional
1/3 cup grated Parmesan cheese
1/4 cup sliced green onions
Cook mostaccioli according to package directions.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp.
Using a slotted spoon, remove to paper towels to drain.
Brown mushrooms in drippings; remove to paper towels.
Drain drippings from pan.
Add the cream, butter, parsley, garlic, pepper sauce, and salt if desired to the skillet.
Cook and stir over medium heat, until butter is melted.
Drain mostaccioli; add to cream mixture.
Stir in the bacon, mushrooms and cheese; heat through.
Remove from the heat. Sprinkle with green onions.
Yield: 4 servings.