retired09's Recipe

LEMON LINGUINE WITH BACON AND MUSHROOMS

Category: Main Course Meals

3 bacon strips, thick-cut, peppered or 6 regular-cut peppered bacon strips (about 3 ounces)
2 tablespoons butter, unsalted
1/3 cup yellow onion, diced
8 ounces mushrooms, fresh, sliced
2 cloves garlic, fresh, minced
1/4 cup lemon juice
2 teaspoons lemon zest
3 1/2 cups chicken stock
1 cup water
2 tablespoons honey
8 ounces linguine, broken in half
6 basil leaves, fresh, large, chiffonade (sliced in fine strips)

How to Make

Step 1: In a large dry non-stick skillet, cook the bacon till lightly crisp. SAVE THE DRIPPINGS! Remove bacon from pan to drain on paper towels. Then cut the bacon in half lengthwise. Then cut into 1/4" strips. Set aside.

Step 2: Measure your bacon drippings so you have 2 tablespoons. Add that into a large kettle with the 2 tablespoons of unsalted butter. Saute the onions and mushrooms on medium-high until the onions are translucent and softened. Then add the garlic and cook another minute.

Step 3: Add the rest of the ingredients, EXCEPT the linguine and basil. Bring to a boil and let simmer on medium for a couple minutes.

Step 4: Add the halved linguine, stir in, cover and simmer for 10 minutes, stirring occasionally to keep pasta from sticking together. Then remove the lid and let the sauce reduce down a bit so it's not so soupy. Check linguine for doneness to your liking.

Step 5: Using tongs, plate the linguine, top each with 1/4 of the chopped bacon and some of the chiffonade basil. Enjoy.