Wild Mushroom Bacon Pasta With Basil Asiago Cream Sauce

Total Time: 1 hr 10 mins Preparation Time: 45 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 3 cups heavy cream
• 2 tablespoons fresh basil, washed stemmed and chopped
• 1 pinch pepper
• 1 teaspoon dry mixed italian herbs
• 1 teaspoon onion powder
• 1 tablespoon chicken base or 1 tablespoon powdered chicken bouillon
• 1 teaspoon fresh garlic, minced
• 1/2 cup shredded asiago cheese
• 1 lb apple-wood smoked bacon, diced
• 1 teaspoon kosher salt
• 1 pinch pepper
• 1 teaspoon granulated garlic
• 1/2 cup button mushroom, sliced
• 1/2 cup sliced shiitake mushroom, discard stems and sliced
• 1/2 cup portobello mushroom, diced
• asiago cheese, basil cream sauce (full amount)
• 1 1/2 lbs penne pasta, cooked al dente
• 2 tablespoons fresh basil leaves, chiffanade (thinly sliced for garnishment)
• 1/4 cup shredded asiago cheese (for garnishment)

Recipe

• 1 to make asiago basil cream sauce: bring heavy cream, all seasonings, garlic, basil and chicken base to a low simmer in a 2 quart saucepan. let it simmer for 10 minutes to develop flavors.
• 2 carefully add the shredded cheese. stir constantly to avoid breaking the sauce. you must not boil the sauce at any time or it will separate.
• 3 cover the sauce and set it aside from the heat until you are ready to add it to the pasta.
• 4 to finish the pasta: in a large saute pan, over medium high heat, add bacon and stir occasionally.
• 5 once bacon is about 3/4 cooked, season with salt, pepper and granulated garlic add mushrooms and cook them thoroughly. note: if there's excessive rendered bacon grease, remove some.
• 6 add pasta to the saute pan and stir well.
• 7 next, add the sauce and bring to a simmer for approximately ten minutes.
• 8 remove pasta from the heat and place it on a serving dish. garnish with basil and asiago cheese.