Saturday, September 24, 2011

Bacon and Feta Pasta

One of the best things about the Secret Recipe Club is you get tons of great recipe ideas.  One recipe immediately jumped out at me since it had the words bacon and pasta in the title. The recipe is from Crumbs and Chaos, but I had to make several adjustments to make it with the ingredients I had on hand. The original recipe calls heavy cream and I like to substitute evaporated milk when asked for in sauces.

Bacon and Feta Pasta
8 ounces pasta of choice  (I used linguine)
8 ounces bacon, cooked and crumbled
1/4 onion, diced
3 cloves garlic, chopped
6 tablespoons evaporated milk
4 stems of fresh thyme, leaves removed
4 ounces mushrooms, sliced
salt and freshly ground black pepper
2 ounces feta cheese, crumbled with additional for topping if desired 


     Cook pasta to al dente according to the package directions.  
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 evaporated milk.  When the milk, is warm, add feta and stir gently until melted.  Season with pepper and add bacon back to pan.
Add cooked pasta to the sauce and toss to coat.  
Serve immediately with feta sprinkled on the top.

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