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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Modified from a Laura's Best Recipe. In order to satisfy CC's calorie counting db, I changed a few things. Though the recipe is best with either tagliatelle or pappardelle pasta, I used fettuccini to get reasonable calories. Just use any wide pasta noodle you prefer or can find. Use the meatiest best bacon available, applewood is wonderful, but do not buy fatty bacon. Also, for the cheese use Parmigiano Reggiano (a sharp almost gorgonzola flavor, also not in the db so not in the below ingredient list). Pepper is to taste, salt if you must, but with bacon, why bother? Ingredients:
3 t olive oil |
1/4 lb bacon (applewood smoked) |
2 small onions |
1 lb mushrooms (cremini or portobello) |
4 t garlic, minced |
1 t rosemary |
1 lb fettuccine |
4 t butter |
1/2 c parmigiano (reggiano) |
1/2 c parsley, (fresh flat italian) |
1/2 t black pepper |
Directions:
1. In a large skillet, heat 3 T olive oil over medium heat. Add bacon and onions and cook about 10-12 minutes til browned (caramelized). Minimize stirring to encourage browning.
2. Fill a pot with water and bring to boil over high heat.
3. Add the mushrooms, garlic, rosemary to the bacon onion mixture and cook til mushrooms are also caramelized - about 12 minutes or more. Minimize stirring to make sure the mushrooms brown beautifully.
4. Season with salt (if you use it) and pepper and scrape the mushroom mix into a serving bowl. Cover to keep warm. DO NOT WASH THE SKILLET, just set it aside for the sauce.
5. Cook the pasta in the boiling water til al dente - 8-9 minutes. After the pasta has been cooking about 4 minutes, remove a cup of the pasta water and place in the unwashed skillet. Add cold butter pieces and simmer over medium heat til the liquid reduces to a sauce-like consistency (about 10 minutes).
6. Drain the pasta and place it in the bowl with the mushroom mixture. Pour in the hot butter sauce. Add the Parmigiana Reggiano, cracked black pepper and parsley. Toss lightly and serve with more cheese.
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