Orecchiette with Mushrooms and Bacon

THE INGREDIENTS

• 6 slices bacon
• 16 oz cremini or baby bella mushrooms, chopped
• 2 garlic cloves, minced
• 16 oz orecchiette pasta
• ½ cup heavy cream
• ½ cup chicken broth
• 2 tbsp red wine vinegar
• ¼ cup chopped green onions
• 1 tsp salt
• 1 tsp cracked pepper

1. Cook bacon in your Stargazer Cast Iron skillet and reserve drippings in the pan. Place bacon on a plate lined with a paper towel.
2. Add mushrooms and garlic to skillet and continue to cook over medium/low heat. Cook until mushrooms are browned and softened. 
3. Meanwhile, cook pasta in a separate pot until al dente. Drain and set aside. 
4. Add heavy cream and chicken broth to your skillet. Cut your bacon into pieces and add to the skillet along with red wine vinegar and green onions. 
5. Stir in pasta and coat well. Season to taste with salt and pepper and serve warm.