Wednesday, August 13, 2014


serves 4 to 6 

8 ounces whole-wheat spaghetti
3 tablespoons dried whole-wheat bread crumbs 
2 teaspoons extra-virgin olive oil, divided  
3/4 pound sliced cremini or other mushrooms 
4 cloves garlic, finely chopped  
1/4 teaspoon fine sea salt 
1/4 teaspoon ground black pepper  
4 slices cooked bacon, crumbled 
1/2 cup dry white wine  
10 ounces baby spinach leaves (about 6 packed cups) 
1/2 wheel (5 ounces) Mt. Tam cheese, chilled, diced, divided

Bring a large pot of salted water to a boil. Add spaghetti and cook until just tender, about 12 minutes. Drain, reserving 1/2 cup of the cooking water.
Meanwhile, heat a large skillet over medium-high heat. Add bread crumbs and cook, stirring, until lightly toasted, 3 to 4 minutes. Transfer to a plate. Wipe out the skillet, add oil and return the skillet to medium-high heat. Add mushrooms, garlic, salt and pepper and cook, stirring occasionally, until mushrooms are tender and browned, about 8 minutes. Add bacon and wine. Cook 2 minutes. Add spinach, stirring until it is wilted.

Add pasta and half of the cheese to the skillet and remove from the heat. Stir until combined; add some of the reserved pasta water if pasta seems dry. Transfer to a bowl or platter, sprinkle with bread crumbs and top with remaining cheese.

bacon recipe source: Whole Foods Market, Whole Foods Market, Inc., 550 Bowie Street, Austin, Texas 78703-4644

No comments: