Ingredients with Measurements:
- 1 pound grjúpán (or other hearty pasta)
- 6 slices of bacon, diced
- 8 ounces mushrooms, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (optional)
Special equipment needed:
- Large pot for boiling pasta
- Large skillet or Dutch oven for cooking bacon and mushrooms
- Wooden spoon or spatula for stirring
Step-by-step instructions:
1. Cook grjúpán according to package instructions until al dente. Drain and set aside.
2. In a large skillet or Dutch oven, cook bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving the bacon grease in the pan.
3. Add mushrooms, onion, and garlic to the pan with the bacon grease. Cook until the mushrooms are tender and the onions are translucent.
4. Add chicken broth to the pan and bring to a simmer. Cook for 5 minutes, stirring occasionally.
5. Add heavy cream to the pan and bring to a simmer. Cook for 5 minutes, stirring occasionally.
6. Add Parmesan cheese to the pan and stir until melted and well combined.
7. Add cooked grjúpán and bacon to the pan and stir until everything is well combined and heated through.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with chopped parsley if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 650
- Fat: 44g
- Carbohydrates: 41g
- Protein: 23g
Substitutions for ingredients:
- Grjúpán can be substituted with any hearty pasta such as penne or rigatoni.
- Bacon can be substituted with pancetta or prosciutto.
- Mushrooms can be substituted with any other type of mushroom such as shiitake or portobello.
- Chicken broth can be substituted with vegetable broth or water.
- Heavy cream can be substituted with half-and-half or milk.
- Parmesan cheese can be substituted with any other type of hard cheese such as Pecorino Romano or Asiago.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add chopped tomatoes or sun-dried tomatoes for a pop of color and flavor.
- Add spinach or kale for some extra greens.
Tips and tricks:
- Don't overcook the pasta, as it will continue to cook in the sauce.
- Use a large skillet or Dutch oven to ensure that all ingredients fit comfortably.
- Stir frequently to prevent the sauce from sticking to the bottom of the pan.
- Use freshly grated Parmesan cheese for the best flavor.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in individual bowls or on a large platter for family-style dining.
Garnishes:
- Chopped parsley or basil
- Grated Parmesan cheese
- Red pepper flakes
Pairings:
- Garlic bread
- Caesar salad
- Roasted vegetables
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thick, add a splash of chicken broth or heavy cream to thin it out.
- If the sauce is too thin, simmer for a few more minutes to thicken it up.
Food safety advice:
- Make sure to cook the bacon and mushrooms thoroughly to prevent any foodborne illnesses.
Food history:
- Grjúpán is a traditional Icelandic pasta made from wheat flour and water.
Flavor profiles:
- Salty, savory, creamy, and umami.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Icelandic