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Mushroom and Bacon Tomato Cream Pasta

Mushroom and Bacon Tomato Cream Pasta

Authentic, yet simple tomato cream pasta with plenty of mushrooms and bacon in a rich, creamy sauce.

Ingredients: Serves 1

Pasta
100g
Mushrooms (shimeji, etc)
100g
Bacon
30g
Garlic
1 clove
Whole tomatoes (canned tomatoes)
1/2 can
Heavy cream
50ml
Soup stock cube
1
Olive oil
1 tablespoon
Salt and pepper
a small amount

Steps

1. Mince the garlic and remove the mushroom stems. Cut the bacon into 1cm strips.
2. Add olive oil and the garlic to a pan and cook over low heat.
3. Once fragrant, add the bacon. Once the bacon is cooked through, add the mushrooms and cook.
4. Add the canned tomatoes and soup stock. Boil until it's no longer watery (about 5-10 minutes). In a separate pot, bring water to a boil, add salt (not listed) and boil the pasta.
5. Add heavy cream and flavor with salt and pepper (I recommend Krazy Salt and black pepper).
6. Boil the pasta al dente and mix well with the sauce, then turn off the heat. Transfer to a plate and you're finished.

Story Behind this Recipe

I love cream-type pastas.