Creamy Bacon And Mushroom Pasta With Romaine Lettuce

1. 1

   Heat the oil in a large skillet over medium-high heat. Add the mushrooms and bacon and cook until the bacon is crispy. Remove the mushrooms and bacon to a plate. Add the broth and creme fraiche and bring to a simmer, scraping up the brown bits in the bottom of the pan. Remove from the heat; stir in the parsley and season to taste with salt and pepper.

2. 2

   Meanwhile, cook the pasta according to the package directions. Drain well; stir to remove any water caught in the shells.

3. 3

   Add the pasta and lettuce to the sauce and toss to coat. Serve immediately, garnished with the toasted nuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.