Clarabelle

A few notes:

• I generally only cook pasta. It is really the only food I truly love so I do not see a reason to eat anything else.
• I try to incorporate bacon into all of my meals because it is healthy and delicious.
• I find that if I post about what I am cooking on my blog the positive feedback inspires me to cook more. Me cooking makes my fiance a happy man — and I kinda, sometimes like to make him happy.

And now, without further adieu, may I present

Pasta with Portobello Mushrooms and Bacon

Did I make this recipe up? Yes.

Ingredients:

• 1 box of pasta — any kind is fine as long as it is full of carbs
• Bacon
• 2 to 3 large Portobello Mushroom caps
• fresh basil
• tomatos
• parmesan cheese
• garlic powder
• olive oil

Okay, let’s get to work! Now, I made this recipe up. So forgive me if the directions don’t sound like they are straight from a cookbook.

Step 1: Preheat your oven to 350 degrees and put a pot of water on to boil

Step 2: While you are waiting for the oven to preheat, cube the portobello mushroom caps and chop the tomato and fresh basil

Step 3: Put your bacon in the oven. I think I put mine in for about 7 minutes, then flipped it and put it back in the oven for another seven minutes (I enjoy my bacon extra crispy). Also, add your pasta to the water — because it is probably boiling.

Step 4: While the pasta and the bacon are cooking, heat 2 Tablespoons of olive oil in a pan. Add portobello mushrooms and cook until tender

Step 5: Drain pasta and add desired amount of garlic powder (I used about a half teaspoon) and parmesan cheese

Step 6: Remove bacon from oven, drain, chop, and toss with portobello mushrooms to combine the flavors

Step 7: Toss the mushrooms and bacon in the pasta. Add the tomatoes and basil and toss lightly until everything is mixed evenly. Serve topped with more parmesan.

Done and DONE! If you want to be more healthy, you can omit the bacon. But that would be unAmerican — and I know you wouldn’t want to be a bad citizen.