This Creamy Mushroom and Bacon Pappardelle is the best bowl of cozy pasta, made using simple ingredients to create a harmony of intense yet delicate flavors. A rustic, very tasty and irresistible dish. Ideal for a lunch with family or friends that won't take you long. You can use both fresh and dried mushrooms. I have used the latter.
This Mushroom and Bacon pasta recipe is an easy weeknight meal that's ready in only 30 minutes
This Mushrooms Pappardelle will capture everyone, it has everything you love about delicious, tasty pasta!
What makes this recipe great
- Perfect for a week's meals
- it’s super easy and quick to make
- It’s perfect for the whole family
- It is packed with simple ingredients
Ingredients
- Pappardelle: tagliatelle and tagliolini also work well.
- Mixed dried mushrooms: It's important to choose quality mushrooms
- Bacon: add flavor to the pasta, I use high quality smoked bacon
- Parsley: fresh is best
See recipe card for quantities.
Instructions
Soak the mushrooms in lukewarm water.
Peel and dice both the onion and the carrot, then cut the celery as well. Slice the bacon into small pieces. Drain the mushrooms, keeping the water aside, and cut them into small pieces.
Fry the vegetables with the oil and the bacon, add the mushrooms and cook for about 15 minutes, adding the mushrooms water kept aside.
Meanwhile, put 3 liters of water on the heat, once boiling add the coarse salt and the pappardelle. Drain the pappardelle al dente, then transfer to the pan with the sauce and let it flavor for a few seconds.
Sprinkle with a grind of pepper, parsley and serve immediately.
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Recipe
Mushrooms and Bacon Pappardelle
Ingredients
- 250 gr. Pappardelle
- 30 gr. mixed dried mushrooms
- 1 small onion
- 1 carrot
- ½ celery rib
- 80 gr. smoked bacon sliced
- fresh parsley chopped
- 3 tablespoon olive oil
- salt and pepper
Instructions
- Soak the mushrooms in lukewarm water.
- Peel and dice both the onion and the carrot, then cut the celery as well. Slice the bacon into small pieces. Drain the mushrooms, keeping the water aside, and cut them into small pieces.
- Fry the vegetables with the oil and the bacon, add the mushrooms and cook for about 15 minutes, adding the mushrooms water kept aside.
- Meanwhile, put 3 liters of water on the heat, once boiling add the coarse salt and the pappardelle. Drain the pappardelle al dente, then transfer to the pan with the sauce and let it flavor for a few seconds.
- Sprinkle with a grind of pepper, parsley and serve immediately.
Notes
- Pappardelle: tagliatelle and tagliolini also work well.
- Mixed dried mushrooms: It's important to choose quality mushrooms
- Bacon: add flavor to the pasta, I use high quality smoked bacon
- Parsley: fresh is best
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