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Cheesy Garlic Mushroom and Bacon Linguine


A friend of mine suggested the recipe that gave me the basis of this dish.  It is on Café Delight. 
I made a few adjustments, and this is so very divine. 

1 pound thick cut bacon, cut into 1-inch strips
3 tablespoons butter
2 pounds fresh mushrooms, cleaned and sliced
2 tablespoon olive oil
¼ cup dry white wine (or chicken broth/stock)
8 cloves garlic finely chopped
2 cups heavy cream
1 Tablespoon parsley flakes
½ Tablespoon Italian seasoning blend
Salt and pepper to season
¾ cup fresh shredded mozzarella
½ cup fresh shredded parmesan cheese
12 ounces linguine


I boil linguine for 9 minutes instead of the box 11-12 minutes because I like it al dente.  Cook yours as you like it but make sure to cook the pasta as you are cooking the sauce because you want it freshly drained and still hot at the end.

In a large skillet, fry bacon until crispy.  Remove from skillet and drain bacon on paper towel covered plate.  Remove all grease from skillet except 1 tablespoon.  Leave all the dark pieces from the bacon in the bottom. It will add flavor.  Over medium high heat, melt the 3 tablespoons of butter in the skillet.  Add mushrooms and sprinkle olive oil over the top of mushrooms.  Stir fry them for 3=4 minutes.  Push mushrooms over in skillet to give a small area to add garlic.  Let garlic cook in that spot for 1-2 minutes, stirring it well,  and then mix with mushrooms.  Stir and cook for 2 more minutes.  Add wine or broth and bring to a boil.  Let liquid reduce (about 2 minutes), stirring frequently.  Add cream, parsley flakes, Italian seasoning blend, salt and pepper.  Bring to a quick boil, stirring constantly.  Reduce to simmer and let cook for 5-6 minutes or until cream is thickening.  Add drained bacon and cheese, stirring well.  Let cook 2 more minutes.  Drain linguine and then add drained pasta to skillet, mixing with sauce.  Cook 2-3 more minutes.  DIVE IN!

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