Mushroom Pasta Carbonara

Ingredients

• 2-1/2 cups uncooked mostaccioli
• 8 bacon strips, diced
• 1 jar (4-1/2 ounces) whole mushrooms, drained
• 3/4 cup half-and-half cream
• 1/3 cup butter, cubed
• 1 teaspoon dried parsley flakes
• 1 teaspoon minced garlic
• 6 to 8 drops hot pepper sauce
• 1/4 teaspoon salt
• 1/3 cup grated Parmesan cheese
• 1/4 cup sliced green onions

Directions

1. Cook mostaccioli according to package directions.
2. Meanwhile, cook bacon over medium heat until crisp in a large skillet. Using a slotted spoon, remove to paper towels to drain. Brown mushrooms in drippings; remove to paper towels. Drain drippings from the pan.
3. Add the cream, butter, parsley, garlic, pepper sauce, and salt to the skillet; cook and stir over medium heat until the butter is melted. Drain mostaccioli; add to cream mixture. Stir in bacon, mushrooms and cheese; heat through. Remove from the heat. Sprinkle with green onions.

Nutrition Facts

1-1/4 cups: 511 calories, 33g fat (18g saturated fat), 78mg cholesterol, 525mg sodium, 43g carbohydrate (4g sugars, 2g fiber), 11g protein.