1 16 oz. package of bacon
1 (8oz) package sliced mushrooms
2 garlic cloves, minced
16 oz penne pasta, cooked
1 cup freshly grated Parmesan cheese (or Romano)
2 cups whipping cream
1/2 teaspoon pepper
1/2 C green onions, sliced
Optional:
1/2 C Sundried tomatoes packed in oil. (rinsed in a strainer)
Sliced cooked chicken
1/4 tsp cayanne (more or less to taste)
Directions
Cook pasta according to package directions, including salt. Meanwhile, cook bacon in a large skillet until crisp; remove bacon and drain on paper towels, reserving 2 T drippings in skillet. Crumble bacon.
Saute mushrooms and garlic in hot drippings 3 minutes or until tender. Add sundried tomatoes and chicken. Stir in the pasta, parmesan cheese, whipping cream, and pepper & cayanne. Reduce heat to medium-low; simmer, uncovered until the sauce is thickened, stirring often. Stir in the crumbled bacon and sliced green onions; serve immediately.
Yield: 4-6 servings.