Ingredients
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6 -8 slices bacon, cut up
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8 ounces mostaccioli pasta, uncooked (1/2 of a 1 pound package)
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3/4 cup half-and-half
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1/3 cup butter
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2 teaspoons parsley flakes
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1/2 teaspoon salt, if desired
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6 -8 drops hot pepper sauce
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1/2 cup parmesan cheese, grated
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1 garlic clove, minced
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1/4 cup sliced green onion
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2 (4 1/2 ounce) jars whole mushrooms, drained (I like to use fresh mushrooms, about 1 1/2 cups)
Instructions
- In medium skillet, cook bacon until crisp; remove from fat and set aside.
- Add mushrooms to bacon fat. Cook until golden; drain; set aside.
- Prepare mostaccioli according to package directions; drain.
- In same saucepan, combine half-and-half, butter, parsley flakes, salt, garlic and hot pepper sauce.
- Heat just until butter melts, stirring frequently.
- Combine bacon, mushrooms, hot mostaccioli, half-and-half mixture and Parmesan cheese; toss to coat.
- Place on warm serving platter; garnish with green onions.
- Serve immediately; refrigerate leftovers.