Orecchiette with Bacon, Onions &
Mushrooms
(4-servings)
Ingredients:
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
Directions:
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.
Ideas for Future Efforts
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