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Ingredients
Penne with Mushroom and Bacon Sauce
- Ingredients
- 650 grams button Mushroom
- 2 shallots
- 1 garlic clove
- 100 grams Bacon
- 2 Tbsps vegetable oil
- 200 milliliters Whipped cream (min. 30% fat content)
- 100 milliliters milk
- 100 milliliters Chicken broth
- salt
- freshly ground peppers
- 20 grams fresh thyme
- 400 grams Penne
- salt
- 1 pinch Nutmeg
Clean the mushrooms, wipe with a damp kitchen towel, and thinly slice. Peel the shallots and garlic, and finely chop. Dice the bacon and cook in a large, deep frying pan. Drain and drain on papaer towels. Add the oil to the same pan, and sauté the shallots and garlic until soft. Add the mushrooms, and sauté briefly. Mix in the cream, milk, and chicken broth, then season to taste with salt and pepper. Simmer the sauce for 15 minutes. Rinse and dry the thyme. Save some for garnish, and finely chop the rest.
Cook the penne in boiling salted water for about 8 minutes until al dente. Drain and rinse in cold water. Add the thyme and nutmeg to the mushrooms sauce, then add the penne. Bring the sauce to a boil. Transfer to plates, and garnish with the reserved thyme.