One-pot Mushroom and Bacon Rigatoni

Ingredients

• 12 pint Mushrooms (portobello and button)(300g)
• 22 cup Bacon(250g)
• 31 large White onion(150g)
• 43 clove Garlic(15g)
• 52 cup Heavy cream(480g)
• 61 cup Chicken broth(240g)
• 71 bunch Chives(20g)
• 82 cup Parmesan cheese (grated)(180g)
• 91 tablespoon Salt(18g)
• 102 teaspoon Black pepper(4g)
• 110.5 lemon Lemon juice(15g)
• 1216 ounce Rigatoni pasta(450g)
• 130.25 cup Parsley(15g)

Instructions

1. 1Cook rigatoni pasta in a large pot according to package instructions. Drain and set aside.
2. 2Pat bacon dry with paper towel. Place in the pot over medium heat and cook until crispy. Remove bacon and set aside.
3. 3Add sliced onion to the pot and cook for 2-3 minutes, stirring constantly.
4. 4Add minced garlic and sliced mushrooms. Season with salt and pepper. Cook for 5 minutes, stirring occasionally.
5. 5Return cooked bacon to the pot.
6. 6Add heavy cream and chicken broth. Bring to a simmer and cook until sauce thickens, about 3-4 minutes.
7. 7Turn off heat. Stir in grated Parmesan cheese, chopped chives, chopped parsley, and lemon juice.
8. 8Add cooked rigatoni pasta to the pot and toss to combine.
9. 9Serve immediately.