Orecchiette with Bacon, Onions & Mushrooms
1 tbsp. Extra Virgin Olive Oil
3 slices Thick-cut Bacon cut into ¼ inch pieces
1 large Yellow Onion, halved lengthwise & thinly sliced
10 oz. Cremini Mushrooms, trimmed & cut into ¼ inch slices
¾ lb. Orecchiette Pasta (could use other short pasta)
1 cup Fresh Parsley, chopped
2 oz. Grated Parmesan Cheese
as needed Salt & Black Pepper
In a large sauté pan over medium heat add oil to a hot pan. Add the bacon and cook until golden brown (about 8 minutes). Next add the onion and a pinch of salt and continue cooking. Stir frequently until tender (about 8 minutes). Push bacon and onion mixture to outside of pan and add the mushrooms. Turn heat up to medium-high and try to keep mushrooms in a single layer. Cook without stirring until mushrooms begin to sizzle and brown (about 5 minutes). Reduce heat to medium, sprinkle mushrooms with a little salt and combine bacon-onion mixture with the mushrooms. Cook mixture until mushrooms are tender (about 3 minutes) stirring occasionally. Cook pasta to al dente (about 10 minutes) in salted boiling water. Reserve a cup of pasta water. Drain pasta and add to the sauté pan. Reduce heat to low and gradually add pasta water a half cup at a time. Toss over low heat until sauce is silky and pasta is well coated (about 2-3 minutes). Turn off heat and stir in parsley and half of the cheese. Season with pepper and serve. Place remaining cheese on table to be self-served.
Note: You could use Pancetta instead of regular bacon in this dish. The Orecchiette pasta called for in the recipe is also referred to as ears because that’s the shaped look of the pasta.
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