this recipe on Monday. I had a variation of the ingredients in my refrigerator and pantry, and decided to cook this up. All inspired by Ree, but with the portions scaled down, and some differences in ingredients because I didn't feel like going to the store. It was delicious paired with a steak, but next time, I'll make it a meal!
2 tablespoons olive oil
3 slices bacon, diced into small pieces
2 cloves garlic, minced
1 (10oz) package mushrooms, sliced thin
1/2 cup chicken broth
3/4 cup half and half
2 tablespoons parsley flakes
1/2 cup parmesan cheese, grated
salt and pepper to taste
1/2 lb. thin spaghetti
Cook pasta according to directions on package.
In a skillet, heat the olive oil on medium high heat and add bacon pieces until browned. Remove and set aside on a paper towel.
Without cleaning the pan, add the garlic and mushrooms and stir over medium high heat for 5 minutes, until the mushrooms are golden brown.
Pour in the chicken broth and stir, scraping any bits off the bottom of the skillet. Cook on medium high for several minutes, until the liquid is reduced by half.
Reduce the heat and pour in the half and half. Stir and let thicken for a few minutes.
Add parsely and stir, cooking for one more minute.
Finally, add Parmesan and stir, letting the cheese melt into the sauce, and turn off the heat.
Drain the pasta and toss with half of the mushroom sauce, using tongs.
Top each serving with the rest of the sauce and some Parmesan cheese.
My review: This was delicious and easy, and many of my favorite flavors all together. Make it now. It would be great with chicken added to the sauce as well. Very good!