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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This dish is so simple I hesitate to post it but I took it to a BYO Buffett the other day and several people ask me for the recipe. Of course none of those folks are up here on GR but what the heck, maybe there’s an idea here for someone. Read more . This makes a great side dish, or a light meal if served with a big tossed green salad. Ingredients:
• 1/4 to 1/2 lb (125 – 250g) smoked bacon, cut into small chunks. |
• 1 lb (500g) pasta. i use tubular spaghetti for this but any of the spaghetti type pastas will work. |
• 1 stick butter, about 110g. more or less to taste. |
• 1 to 2 tbs olive oil; depends on how fatty your bacon is & how much bacon you use. |
• 2 - 3 medium portabella mushrooms, sliced thin. |
• 1 large garlic pod, chopped fine. more or less to taste. |
• a good pinch of italian seasoning, more or less to taste. |
• salt & fresh ground pepper to taste. |
Directions:
1. 1. Cook the pasta, al dente tanto di Roma and drain See Photo. I rinse my pasta after cooking to get rid of some of the starch & keep it from getting gluey but up to you.
2. 2. Put the olive oil & bacon in a large pot and cook until the bacon is done but not crisp.
3. 3. Add the garlic and stir for a minute or two.
4. 4. Add the butter & melt.
5. 5. Add the sliced mushrooms and stir until softened a bit.
6. 6. Add the pasta and stir gently until heated through.
7. 7. Salt and fresh ground pepper to taste.
8. If you want to get spiffy, garnish with a bit of parsley and sprinkle with some Parmesan cheese when served. See Photo
9. I was making this back around the holiday and after I cooked the pasta I found I was out of bacon. It was a Sunday and a long way to the bacon store so I subbed a few slices of salami and increased the olive oil a bit. It was a spicier dish but interesting.
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