INGREDIENTS:
- 500 g linguine pasta
- 400 g bacon
- 100 g button mushrooms, sliced
- 1 can evaporated milk
- 250 ml all-purpose cream
- 1 can cream of mushroom soup
- 1 head garlic, minced
- 1 pc onion, minced
- 1 tsp ground pepper
- 2 tbsp olive oil
- 250 g Parmesan cheese, grated
- 2 tbsp parsley, chopped (optional)
HOW TO COOK:
- In a large pot, prepare the pasta based on cooking instructions then set aside.
- In a pan, fry the bacon (but not too crispy) then drain and cut into small pieces then set aside.
- In a pan, heat oil and saute garlic and onion.
- Add- in the mushroom and 3/4 of fried bacon.
- Add- in the evaporated milk and cream of mushroom soup.
- Add- in the all-purpose cream and grated parmesan cheese.
- Stir and bring to boil.
- Season with ground pepper. (Add more evaporated milk or a cup of water if the sauce is too creamy or salty.)
- Simmer until sauce begins to thicken.
- Remove from heat.
- Prepare pasta into serving plate, top with grated parmesan cheese and the remaining bacon and chopped parsley.
- Serve with garlic bread. Enjoy!
IMAGE: aninas-recipes.com
Also try: Extra Creamy Tuna Carbonara
