Wild Mushroom Bacon Pasta With Basil Asiago Cream Sauce - cooking recipe

Ingredients

Asiago Basil Cream Sauce
3 cups heavy cream
2 tablespoons fresh basil, washed stemmed and chopped
1 pinch white pepper
1 teaspoon dry mixed Italian herbs
1 teaspoon onion powder
1 tablespoon chicken base or 1 tablespoon powdered chicken bouillon
1 teaspoon fresh garlic, minced
1/2 cup shredded asiago cheese
Pasta Base
1 lb apple-wood smoked bacon, diced
1 teaspoon kosher salt
1 pinch white pepper
1 teaspoon granulated garlic
1/2 cup button mushroom, sliced
1/2 cup sliced shiitake mushroom, discard stems and sliced
1/2 cup portobello mushroom, diced
asiago cheese, basil cream sauce (full amount)
1 1/2 lbs penne pasta, cooked al dente
2 tablespoons fresh basil leaves, chiffanade (thinly sliced for garnishment)
1/4 cup shredded asiago cheese (for garnishment)

Preparation

To Make Asiago Basil Cream Sauce: Bring heavy cream, all seasonings, garlic, basil and chicken base to a low simmer in a 2 quart saucepan. Let it simmer for 10 minutes to develop flavors.
Carefully add the shredded cheese. Stir constantly to avoid breaking the sauce. You must not boil the sauce at any time or it will separate.
Cover the sauce and set it aside from the heat until you are ready to add it to the pasta.
To Finish the Pasta: In a large saute pan, over medium high heat, add bacon and stir occasionally.
Once bacon is about 3/4 cooked, season with salt, white pepper and granulated garlic add mushrooms and cook them thoroughly. Note: If there's excessive rendered bacon grease, remove some.
Add pasta to the saute pan and stir well.
Next, add the sauce and bring to a simmer for approximately ten minutes.
Remove pasta from the heat and place it on a serving dish. Garnish with basil and Asiago cheese.