TAGLIATELLE PANNA E FUNGHI

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Cook penne pasta in salted boiling water until al dente; drain and reserve some pasta water.

Heat olive oil in a large skillet over medium heat until shimmering.

Add chopped bacon to the skillet and cook until crispy, about 5-7 minutes.

Remove bacon and set aside, leaving the fat in the skillet.

Add diced onion and minced garlic to the skillet; sauté until translucent, about 3-4 minutes.

Stir in sliced mushrooms and cook until browned, about 5-6 minutes.

Pour in heavy cream and bring to a simmer; cook for 2-3 minutes until slightly thickened.

Add cooked penne pasta to the skillet; toss to combine with the sauce.

If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Stir in crispy bacon and grated parmesan cheese; mix well.

Season with black pepper and salt to taste.

Garnish with chopped parsley before serving.

Cooking Techniques

Spice Level:

Allergens