Cabbage, Mushroom, and Bacon Pasta

Name: Cabbage, Mushroom, and Bacon Pasta
Total time: 25 min
Ingredients: 4 thick-cut bacon slices, chopped; 12 ounces uncooked bucatini pasta; 8 ounces baby portobello mushrooms, sliced; 1 teaspoon kosher salt; ¾ teaspoon black pepper; 4 cups shredded savoy cabbage (about 1/2 head of cabbage); 2 ounces cream cheese, softened; 2 tablespoons fresh thyme leaves; 1 ounce Parmesan cheese, shredded (about 1/4 cup)

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Total: 25 minutes

Servings: 3

Author : MyRecipes

Ingredients

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4 thick-cut bacon slices, chopped12 ounces uncooked bucatini pasta8 ounces baby portobello mushrooms, sliced1 teaspoon kosher salt¾ teaspoon black pepper4 cups shredded savoy cabbage (about 1/2 head of cabbage)2 ounces cream cheese, softened2 tablespoons fresh thyme leaves1 ounce Parmesan cheese, shredded (about 1/4 cup)

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Instructions

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Step 1

Bring a large saucepan filled with water to a boil over high.

Step 2

While water comes to a boil, cook bacon in a large skillet over medium, stirring occasionally, until crisp, about 8 minutes. Transfer to a plate lined with paper towels, reserving drippings in skillet.

Step 3

Cook pasta according to package directions. Drain well, reserving 1 cup pasta cooking water.

Step 4

Add mushrooms to skillet, and sprinkle with salt and pepper. Increase heat to medium-high, and cook, stirring occasionally, until golden, about 8 minutes. Add cabbage, and cook until cabbage wilts and just begins to caramelize, about 4 minutes. Add cream cheese and 1/2 cup of the reserved pasta water, and stir until smooth. Fold in cooked pasta, and cook until heated through, about 2 minutes. (Stir in more cooking water if needed.) Divide evenly among 4 bowls, and top with cooked bacon, thyme, and Parmesan.