If you’re watching your weight, don’t bother. Mimicking an alfredo sauce, the robust flavor in this recipe comes from bacon (Mmm, bacon…) and the richness of shiitake. There’s no butter or parmesan cheese, but I assure you the taste (or fat content) isn’t compromised. The concentrated flavor of dried shiitake holds up well with the bacon and, since I always have some in my pantry, it’s an easy go-to recipe.
The meal comes together super quick, so pair it with a simple salad and it’s perfect for a weeknight. I used linguine, but the original recipe calls for fettucine.
Shiitake and Bacon Alfredo
Adapted from ケンタロウのおかずの王様
Makes 2 servings
4 dried shiitake
1 Tbsp olive oil
1 garlic clove, minced
2 strips of bacon, sliced in 1/2 inch strips
between 3/4 to 1 cup heavy cream
7 oz. fettucine
Start by reconstituting the dried shiitake. Boil around 1 cup of water and pour over shiitake in a bowl. Let it sit for 10 to 15 minutes until soft. Remove from water (be careful, it’s hot!) and gently squeeze some of the liquid out. Trim the tough stems and slice into 1/4 inch strips.
Heat the olive oil in a pan over low heat and add the garlic. Once the garlic becomes fragrant increase the heat to medium-low and add the bacon and the shiitake. Cook until the bacon has slightly browned. Add the cream and bring to a simmer. Season with salt an pepper and continue to simmer for 15 minutes.
Cook fettucine according to package directions and add to the pan with alfredo sauce. Mix well until the pasta is well coated and serve.