makes four servings
coarse salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
3 slices thick-cut bacon, cut into 1/4-inch pieces (about 3/4 cup)
1 large yellow onion, halved lengthwise and thinly sliced (3 cups)
10 ounces cremini mushrooms, trimmed and cut into 1/4-inch slices (3 cups)
3/4 pound fusilli or other short pasta
1 cup loosely packed fresh mint or parsley leaves, chopped
2 ounces finely grated Parmesan cheese, finely grated (3/4 cup)
While bringing a large pot
of salted water to a boil, heat oil and bacon in a large skillet over
medium heat until bacon fat is rendered and bacon is golden brown, about
8 minutes. Add onion and a pinch of salt, and cook, stirring
frequently, until tender, about 8 minutes.
Pushing onion and bacon to
edge of skillet, add mushrooms to center, in a single layer as much as
possible. Raise heat to medium-high, and cook, without stirring, until
mushrooms begin to sizzle and brown, about 5 minutes. Reduce heat to
medium, sprinkle mushrooms with salt, and stir onion and bacon into
mushrooms. Cook mixture, stirring occasionally, until mushrooms are
tender, about 3 minutes.
When water boils, add
pasta to boiling water, and cook until almost al dente, about 10 minutes
(do not drain water). Transfer pasta to skillet using a strainer.
Reduce heat to low, and gradually stir in 1 cup pasta water, about 1/2
cup at a time. Toss over low heat until sauce is silky and pasta is well
coated, 2 to 3 minutes.
Turn off heat. Stir in
mint or parsley, and half the cheese. Season with pepper. Divide among 4
bowls, and top with remaining cheese.
bacon recipe courtesy of: Martha Stewart Living, April 2012