This is one of my favorite meals and it comes out to about 7 points for a cup worth of pasta. Add a roll and a side salad and you have a good meal.
Pasta Carbonara
Ingredients
2 ½ Cups Uncooked Mostaccioli
8 Bacon Strips, Diced
1 Jar (4 ½ oz) Whole Mushrooms, Drained
¾ Cup half-and-half Cream
1/3 Cup Butter, Cubed
1 tsp. Dried Parsley Flakes
1 tsp. Minced Garlic
6-8 Drops Hot Pepper Sauce
½ tsp. Salt, Optional
1/3 Cup Grated Parmesan Cheese
¼ Cup Sliced Green Onions
2 ½ Cups Uncooked Mostaccioli
8 Bacon Strips, Diced
1 Jar (4 ½ oz) Whole Mushrooms, Drained
¾ Cup half-and-half Cream
1/3 Cup Butter, Cubed
1 tsp. Dried Parsley Flakes
1 tsp. Minced Garlic
6-8 Drops Hot Pepper Sauce
½ tsp. Salt, Optional
1/3 Cup Grated Parmesan Cheese
¼ Cup Sliced Green Onions
Directions
1. Cook mostaccioli according to package directions.
2. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Brown mushrooms in drippings; remove to paper towels. Drain drippings from pan.
3. Add the cream, butter, parsley, garlic, pepper sauce and salt if desired to the skillet; cook and stir over medium heat until butter is melted. Drain mostaccioli; add to cream mixture. Stir in the bacon, mushrooms and cheese; heat through. Remove from the heat. Sprinkle with green onions.
1. Cook mostaccioli according to package directions.
2. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Brown mushrooms in drippings; remove to paper towels. Drain drippings from pan.
3. Add the cream, butter, parsley, garlic, pepper sauce and salt if desired to the skillet; cook and stir over medium heat until butter is melted. Drain mostaccioli; add to cream mixture. Stir in the bacon, mushrooms and cheese; heat through. Remove from the heat. Sprinkle with green onions.
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