Tuesday, September 4, 2012

Bacon, Mushrooms, and Herbs Spaghetti

I adapted this recipe from  a recipe I found in the Food Network Magazine (bday present from Christy!!). It's so good, and it's the spot. Bacon...oh we love bacon in this house.

  • 6 (or more) slices of thick cut bacon, cut into 1/2 inch pieces
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1/4-1/2 tsp red pepper flakes
  • Salt and pepper
  • 3 Tbs tomato paste
  • 12 ounces mixed mushrooms, sliced
  • 12 ounces spaghetti
  • 2 Tbs butter
  • 2 Tbs chopped fresh parsley
  • 2 Tbs chopped fresh basil
  • Couple handfuls of baby spinach (optional)
  • Grated parmesan cheese, for topping
  1. Bring large pot of salted water to a boil.
  2. In the meantime, cook the bacon on medium high heat, until bacon begins to brown--about 5 minutes. Add onion, garlic, red pepper flakes, and 1 tsp salt, until onion is just translucent--about 5 minutes. Add the tomato paste, and cook while stirring until it turns into a brick red colour--about 3 minutes. Add the mushrooms, and cook until just tender--about 4 minutes.
  3. Add the pasta to the boiling water, and cook until al-dente. In the meantime, add 1 cup of the pasta water to the bacon skillet, and bring to a low simmer over medium heat.
  4. Reserve 1/4 cup of pasta water. Drain the pasta, and add it to the bacon skillet. Add the butter, herbs, and handfuls of spinach until spinach wilts slightly. Cook and toss so that the pasta absorbs the sauce--2-3 minutes. If needed, add the reserved pasta water to loosen it up. Top with parmesan cheese.

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