Por Serves 4
1/2 pound bacon
1 cup mushrooms (quartered)
1 cup green onions (white part only), sliced
1/2 cup white wine
1 cup chicken stock
1 cup heavy cream
1 /2 cup Parmesan cheese
2 tablespoons Essence
12 ounces linguine, cooked
1/2 cup green onions (green part),
minced
Salt and freshly ground black
pepper to taste
Sauté bacon until soft brown, then remove from the pan. Save about 2 tablespoons of drippings to sauté the mushrooms and onions (white parts only) for about 2 to 3 minutes, then remove them from the pan. Deglaze with white wine and reduce by half. Add chicken stock and reduce by half again. Add heavy cream and reduce until the mixture coats the back of a spoon. Add remaining ingredients and cook for another 2 to 3 minutes. If sauce is too thin, you may need to add some fresh lemon juice to tighten. Pour sauce over the linguine. Garnish with green parts of onions. Serve and enjoy!