Tuesday, December 7, 2010

Creamy Bacon Portabella Linguine

Mmmm bacon, haven't cooked with bacon in a quite a while but it was on sale last week and I decided to pick up a few pounds along with some mushrooms since the two combine so well. I whipped this dish up pretty quickly as it doesn't have many ingredients and can be made in one frying pan, which is always a plus. This came out really well, I particularly like the way the nutty whole wheat pasta complements the richness of the bacon and sour cream in the sauce. Also, cooking something with bacon means you can steal a few pieces on the side before you add it into the main dish and who can resist that?
Happy noshing! 

Creamy Bacon Portabella Linguine
16 oz. Portabella Mushrooms sliced
1 lb. Bacon
2 tablespoons Flour
1 cup (approx) Milk
1/3 cup Sour Cream
½ lb. Whole Wheat Linguine cooked according to the package directions
Crispy bacon - yum!
Fry bacon on medium high heat until slightly crispy. Drain almost all grease out of the pan but keep enough in to cook the mushrooms. While mushrooms are cooking grind pepper over them to taste. Once mushrooms are softened and browned sprinkle flour on them and mix to coat. Slowly add in the milk and sour cream to the pan (on low heat) and stir until thickened. Add in the bacon and the linguine and stir until coated. 

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