Monday, April 16, 2012
One of my favourite pasta dishes of all times. I had completely forgotten about it since moving to Canada over 12 years ago, until I came across a reference to it on a menu search I was doing for inspiring ideas. I used to order this every time I went to our favourite Italian restaurant in Syndey, and I don't even really like mushrooms, but I love them in this dish.
I had never even thought the recipe could be so simple, just a handful of ingredients which I generally have on hand. We always have bacon, cream, garlic and reggiano in the fridge, and spaghetti, or some type of pasta is in the pantry. And, well, wine is just a given in our house.
Easy enough to put together, delicious flavours with some cracked black pepper and wonderfully quick for a weeknight dinner. Serve with a crisp green salad and some garlic bread.
Serves 4, adapted from here
2 tablespoons unsalted butter
6 slices bacon, chopped fine (remove most of the fat)
8 mushrooms, sliced thin
2 cloves garlic, minced
1/4 cup dry white wine
2 cups whipping cream
1/2 cup reggiano parmigiano, shredded
1/4 cup freshly chopped parsley
Salt & pepper, to taste
Spaghetti, or linguine, your choice
Bring a large pot of salted water to the boil. Cook spaghetti according to directions, drain and set aside.
Meanwhile, melt butter in large pan until foaming, add bacon and cook until beginning to brown. Add mushrooms and garlic and cook until garlic is fragrant, but not coloured. Deglaze with white wine, scraping caramelised bits off bottom of pan. Add cream and reggiano and continue cooking until sauce has thickened slightly. Stir through parsley and check seasoning.
Add spaghetti to pan, and stir through to coat with sauce. Serve immediately.