Ingredients

• 4 bacon strips (thick cut)
• 1/2 jar of maika`i truffle alfredo pasta sauce
• 1 package maika`i organic bucatini pasta noodles
• 1 bag of maitake mushrooms
• 6 cloves garlic
• salt & pepper
• oil
• options: parsley
• optional: chili flakes

Directions

1. Break up the mushrooms into smaller pieces. Season with salt.
2. Peel and smach 3 cloves of garlic.
3. In a hot pan, drizzle oil and add the mushrooms. Sear the mushrooms on each side to get a nice golden brown color. Then add the cloved of garlic and baste the mushrooms with the oil from the pan. Set aside.
4. In a medium pot, bring water to a boil and add salt. Boil 1/2 of the pack of Maika`i Organic Bucatini Pasta Noodles until al dente. Drain the noodles and keep the pasta water.
5. Chop the bacon into smaller pieces and mince 3 cloves of garlic.
6. In the same pan you cooked the mushrooms, cook the bacon until golden brown. Add 1 tablespoon of garlice and sweat 10-20 seconds without burning. Add 1/2 the jar of Maika`i Truffle Alfredo Sauce and mix well. If the sauce is too thick, add pasta water little by little to loosen.
7. Add in the cooked Maika`i Organic Bucatini Pasta Noodles to the pan and toss until fully coated with the sauce.
8. Plate the pasta and top with the maitake mushrooms. Garnish with finely chopped parsley and black pepper.

Tips

1. Pick you favorite pasta, but we recommend using a thicker pasta so the sauce can easily coat the noodles.
2. In the same pan you cooked the mushrooms, cook the bacon until golden brown.
3. Top off your dish with chili flakes for added heat.