Mike and I made this the other night and it turned out really good. We use a few shortcuts, such as pre-minced garlic and dried oregano, but it doesn’t seem to make a difference in the taste.
Bacon and Mushroom Pasta
prep: 8 minutes
cook: 22 minutes
4 sliced center cut bacon (we substitute with lean turkey bacon)
1 medium onion, halved lengthwise and thinly sliced crosswise
1 (8-ounce) package presliced fresh baby portobello mushrooms
3 garlic cloves, minced (or 1 tbsp pre-minced jarred garlic)
1 (14.5 ounce) can diced tomatoes with roasted garlic, undrained
1 1/2 tablespoons chopped fresh oregano (or substitute 1 tsp dried oregano or to taste)
1 tablespoon balsamic vinegar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 (9-ounce) package fresh fettuccine
1/4 cup grated fresh Parmesan cheese
1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan. Crumble bacon, and set aside. *If using turkey bacon, you will probably have to add about 1 teaspoon of olive oil.
2. Add onion to drippings in pan; saute 3 minutes. Add mushrooms and garlic; saute 4 minutes. Add tomatoes, garlic, balsamic vinegar, pepper, and salt; bring to a boil, reduce heat, and simmer 5 minutes.
3. While vegetable mixture simmers, cook fettuccine according to package directions, omitting salt and fat (we add a little olive oil so that the noodles do not stick). Drain and add fettuccine to vegetable mixture; toss well. Sprinkle pasta and Parmesan cheese.
Per serving (6 servings: 1 cup): Calories: 225 (22% from fat); Protein: 9.3g; Fat: 5.6g (sat 2g); Carbohydrates: 32.7g; Fiber: 2.7g; Cholesterol: 9mg; Iron: 0.8mg; Sodium: 736mg; Calcium: 87mg
**Note: These are only valid without the substitutes I suggested.