Cream bacon mushroom pasta

1

I'm using this brand of pasta. It's a little hard. It takes longer to cook, but it's good to eat。

2

Food other than pasta。

3

the sauce i used, because i was lazy, bought pasta white sauce, normally half a box of rare cream, and then i forgot to buy lore leaves, so this time it didn't go。

4

The usual rule is to boil the boiled noodles and then weigh 150 grams of pasta, because it's two-person, and that's enough。

5

When the water boiled, it was put into the pasta, put in the salt, and boiled for eight to 10 hours, because I had this hard paste, so I was cooking for about 11 minutes, and I was cutting other foods, and I was afraid I'd forgotten about time using a timer。

6

Slice the garlic into garlic, slice the bacon, chop the mushrooms, chop the onions while the pasta is cooking。

7

It's basically time for the noodles to be washed with cold water, dried up, rinsed with olive oil, leftover。

8

It's hot in the pan (not too much, but it'll come from bacon) and when it's hot, put it in garlic, then onions, then bacon, and so forth。

9

At this point, mushrooms are put in, fried, so that mushrooms can fully absorb the taste of the preceding ingredients。

10

it pours into 100 milligrams of milk, about half a box, and boils down to less milk, with black pepper pouring. inverted pasta, put in four spoons of pasta sauce, evenly mixed。

11

When you have a plate, you throw cheese, you throw as much as you like, and then you spread black pepper。

It is easy to tear up when cutting onions, so wet the knife while cutting. When making this pasta, Niuniu only added salt to the water when boiling the pasta and did not add salt afterwards, so don't worry about it being too bland; bacon is usually very salty. If you usually have a heavy palate, you might consider adding some more salt, but Niuniu would like to remind you that too much salt is bad for your health; a lighter diet is healthier. Basil leaves were mentioned in the seasonings, but I didn't buy any this time, so I didn't include them. Normally, if using dried basil leaves, sprinkle them before plating; if using fresh ones, place them on top of the pasta at the end. Finally, since I was lazy and used ready-made white pasta sauce, if you use heavy cream, use half of a small 200ml box (100ml). The method is the same; just replace the white sauce with cream in the steps above (if using cream, you need to add a tiny bit of salt, because white pasta sauce is naturally salty, while cream is bland).