extra virgin olive oil
1/4 pound good quality applesmoked bacon, cut into thin slices
2 small sweet onions, peeled and halved or quartered (depending upon size)
1 pound cremini mushrooms, sliced
4 garlic cloves, peeled and smashed
needles from 2 small fresh rosemary sprigs
cracked black pepper
1 pound tagliatelle pasta (or any wide ribbon egg pasta)
1/2 stick cold butter, cut into smaller pieces
1/2 cup freshly grated Parmigiano-Reggiano (plus extra for the table)
1/2 cup chopped fresh Italian parsley
Fill a large pot with water and bring to a boil over high heat.
In a large skillet, heat 3 tablespoons (or 3 count) of olive oil over medium heat. Add bacon and onions and cook until carmelized (about 8 minutes). Add the mushrooms, garlic and rosemart and cook until mushrooms are well carmelized (about 12+ minutes) Season with salt and pepper and scrap mushroom mix into a serving bowl. Cover to keep warm. Do not wash the skillet!! Set aside.
Place pasta in water. Cook until al dente (approximately 8-9 minutes). After pasta has been cooking about 4 minutes when it’s about half way done, take a cup of the pasta water and place in the same skillet used for the mushrooms. Add cold butter pieces and simmer over medium heat until the liquid reduces to a sauce-like consistency (about 10 minutes)
Drain the pasta and place it in the bowl with the mushroom mixture. Pour in the hot butter sauce. Add the Parmigiana, cracked black pepper and parsley. Toss lightly and serve with more cheese.
bacon recipe courtesy of: Laura's Best Recipes, July 11, 2009