Farfalle with Bacon & Mushrooms

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My how I’m glad today is Friday.  It has been a long week.  I even had Monday off for the Memorial Day holiday.. but the past four days have taken me forever to get back into the groove of life… I ended up showing up (and waiting like a dumbo) for a couseling session of one of my clients an entire week early. 

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Where is my brain?  My brain is back on Monday. When I was at home, away from the workplace.. laying in the monstrosity of a bed we have (literally a ‘hop’ is required to get in).. in my pjs, sans makeup with a bowl of Peanut Butter Cheerios and Saved by the Bell on my TV. 

Take me there. 

Almost.. today is Friday- and tomorrow?  After my usual grocery run and meal prep- pjs and Cheerios will have a date. 

On another note?  This pasta dish way YUM

Seems like a lot of steps, but simple steps, really. 

White wine makes for the perfect base..

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For heavy cream.  YES.  I used heavy cream… and you’ll find bacon in this recipe, too.  Although not at the tippy top of my nutritional champion list- it still will suffice for a ‘healthy’ pasta option. 

Oh, and the nutty flavor of parmesan cheese- another layer of creaminess.  This dish is anything but one-dimesional. 

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Stir it..stir it.. this is why you cook your pasta to al dente.  When you stir a heavy sauce into it the pasta wont break.  The heat from the sauce with cook the pasta the remainder of the way through. 

Truth?  There is no Italian cookbook or proffesional chef that taught me that.. I just made it up as I was typing.  But sounds good, right? 

Skip the bacon for a hearty vegetarian meal.  I’ve made it both ways.. the Fireman actually decided he preferred the dish without the meaty bacon. 

Fine then.

Start to finish?  35 minutes.  Thats doable on a weeknight.

..and on a weekend when all you had for lunch was Peanut Butter Cherrios. 

Shame, dietitian.  Shame.

But they are just so dadgum good. 

Just like this pasta.  Never will it dissapoint. 

That’s right.. dietitian seeking happiness in her food.  On Monday it way PB Cheerios. 

On Friday, it happens to be creamy mushroom filled pasta.


Farfalle with Bacon & Mushrooms

Yield: 8 servings

Serving Size: 1 1/2 cups each


  • 1 pound uncooked farfalle (bow tie pasta)
  • 4 slices center-cut uncured bacon, cooked, pat dry, and crumbled
  • 1 tablespoon real butter
  • 4 ounces shiitake mushrooms, stems removed, sliced
  • 4 ounces oyster mushrooms, stems removed, sliced
  • 6 ounces baby portabello mushrooms, stems removed, sliced
  • 1 medium yellow onion, chopped
  • 1/3 cup finely chopped shallots (about 2)
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup dry white wine
  • 2/3 cup whipping cream
  • 1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
  • 3 tablespoons chopped fresh parsley


Cook pasta according to package directions, omitting salt and fat; drain.

Melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, shallots, garlic, 1 teaspoon salt, and pepper; cook 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally. Add wine; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove from heat.

Add the cooked pasta, whipping cream, cheese, and 2 tablespoons parsley, tossing gently to

coat. Stir in bacon and remaining 1/2 teaspoon salt. Garnish with minced fresh parsley, if desired.

Serve immediately.

Nutritional Information:

Calories: 356; Fat: 13.4 g; Carbohydrate: 49.5 g; Fiber: 3 g; Protein: 13.1 g; Sodium: 645 mg



  1. Looks awesome! I love pasta myself. I think you and I both show you dont’ have to cut out carbs to be skinny! :)

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