Bacon & Feta Pasta

1/2 lb. THICK SLICED BACON, sliced
2 Tablespoons BUTTER
4 oz. MUSHROOMS, sliced
3 cloves of GARLIC, crushed or grated
1 teaspoon DRIED THYME
6 Tablespoons HEAVY CREAM
2 oz. FETA CHEESE, crumbled plus more for topping
BLACK PEPPER
8 oz. PASTA OF YOUR CHOICE

Cook pasta to al dente according to the package directions.  Before draining reserve 3/4 cup of cooking liquid.

While the water is boiling, heat a large skillet over medium heat.  Add sliced bacon and cook until crisp.  Remove to a paper towel lined plate and set aside.  Wipe skillet out with a paper towel.

Add butter to skillet and melt over medium-low heat.  Add mushrooms.  When the mushrooms are soft, add garlic, thyme and cream.  When the cream is warm, add feta and stir gently until melted.  Season with pepper and add bacon back to the pan.

Add cooked pasta to the sauce and toss to coat.  If it needs a little thinning out add a few tablespoons of cooking liquid until desired consistency is reached.

Serve immediately with feta sprinkled on the top.

www.crumbsandchaos.blogspot.com
Comments