Bacon And Mushroom Farfalle Bake I Made It

Bacon And Mushroom Farfalle Bake

pointsevenout 11 years ago
Recipe by Gourmetana: Bacon And Mushroom Farfalle Bake
It's filling. Could use a flavor boost a.k.a. salt and pepper seasoning. I see there is beer or wine added to try to beef up the flavor.
This is a mushroom soup meets pasta dish. Reminds me of something I would use with a can or two of tuna. I am underwhelmed.
There is a whole lot of grated Parmesan in this that could be reduced some. At 26 minutes the Parmesan was a little past golden brown.
Recipe gets a 4 star rating because it would be a dish I would make again with modifications.
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gourmetana 11 years ago said:

So sorry it didn't meet your expectations. The bacon and parmesan I get here in Portugal are both very salty, that is the reason why I didn't add salt. I get my parmesan from a cheese specialty store, I buy 1 pound slices of parmigiano reggiano that are cut right there, the smell is amazing.
My oven is very slow, I do need extra time to get mine nice golden brown and the parmesan melting through the pasta..

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pointsevenout 11 years ago said:

Well that would make a difference in the seasoning. Would it be OK to stir half of the Parmesan into the casserole and sprinkle the other half on top?

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gourmetana 11 years ago said:

Absolutely. Buy a good parmesan and try it. Even so season if needed before baking.

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otterpond 11 years ago said:

I often have a problem with parmigiana burning before it is good and done. Is the cheese in Portugal fairly moist? I usually buy wedges of parmigiano reggiano and grate my own but it is bone dry and I figure this is why it scorches so quickly. That is an unpleasant smell when it burns. Assiago seems to do a bit better or to cover it for the first long time then uncover it at the end to toast up.

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