Bacon Mushroom Spaghettini


6oz wt. Spaghettini Noodles (cooked)
2oz wt. Mushrooms
1 tbsp    Butter
1 tbsp    Shallots (fine dice)
4-6         cloves Roasted Garlic
2oz wt. Back Bacon (med dice)
150ml    35% cream
1 tbsp    Grated Parmesan
Salt & Pepper – to taste
garnish Brassica Microgreens and
Salt Cured Egg Yolk (optional)


Sauté shallots, roasted garlic, mushrooms and
bacon in Butter for 1 minute
Add 35% cream and spaghettini
noodles. Reduce to simmer and
add parmesan. Let sauce reduce.
Add salt and pepper to taste.
Transfer to plate & garnish.

Courtesy of
The BVR, Orangeville

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Author: Living Spaces

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