Linguini with Creamy Garlic and Mushroom Sauce

Ingredients:

4-6 ounces – Philly Cream Cheese (dependant upon level of desired creaminess)
5 tsp unsalted butter
5 cloves chopped fresh garlic
3 TBSP chopped shallots or leeks
½ cup milk (+plus more if needed)
4 slices of good quality bacon or pancetta
1 lb – sliced crimini or shitake mushrooms
½ red & yellow bell pepper, chopped
3 TBSP fresh basil (or more if desired)
1 lb linguini pasta
drizzle of olive oil
Parmesan-Reggiano cheese


Method:

Crisp bacon or pancetta in an oven or on stove top. Chop into ½ x ½ squares and set aside.

Fill a pot of cold water and bring to a boil. Add pasta. Prepare sauce while pasta is cooking.

In a small sauce pan, melt butter on low heat. Add chopped shallots and sauté for a few minutes.. then add garlic until just fragrant – about 45 seconds to 1 minute. Add cream cheese and continue to simmer on low while stirring until cream cheese is melted and creamy. While stirring add milk and continue to stir. Add more milk if necessary to get the right consistency. Add thyme.

In a large sauté pan, sauté the mushrooms. Be sure not to crowd them so they are slightly browned and don’t steam while cooking. Add the bacon. Set aside then sauté peppers until just softened.

Drain pasta in a colander. Toss in just a bit of olive oil until pasta appears to shimmer but it shouldn’t be overly coated. Toss with some of the sauce and mushrooms, bacon and peppers until just blended. Add freshly grated Parmesan and sprinkle a bit more fresh thyme after plating. Season with salt and pepper.

This would make a nice side dish for beef… or simply add chicken and it can become a main course.