Ingredients
1/4 cup extra virgin olive oil 1 pound sliced bacon, cut crosswise into 1/2-inch strips 1 large onion, finely chopped 16 ounces mixed mushrooms, such as cremini and stemmed shiitake, thinly sliced 2 tablespoons finely grated garlic Kosher salt and pepper 1/4 cup of balsamic vinegar 1 pound spaghetti, thick 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish 1/2 cup thinly sliced basil, plus basil leaves for garnish White truffle oil, for drizzling (optional) Directions Bring a large pot of water to a boil. In a large nonstick skillet, heat the olive oil. Add the bacon and cook over moderate heat, stirring occasionally, until golden brown and the fat is rendered, about 8 minutes. Remove the bacon from the pan and set aside. Leave 1-2 tablespoons of bacon fat in the pan. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the mushrooms and garlic, season with salt and pepper and cook until the vegetables are tender, about 5 minutes. Stir in the balsamic vinegar and add back in the bacon. Mix well. Add salt to the boiling water. Add the pasta and cook until al dente. Drain, reserving 1/2 cup of the pasta water. Return the pasta and water to the pot. Add the bacon-mushroom vinaigrette and the ½ cup each of grated cheese and sliced basil and toss over moderate heat until the pasta is evenly coated. Season with salt and pepper. Transfer to plates and garnish with additional cheese and basil leaves. Drizzle with truffle oil if desired and serve. Adapted from: Food and Wine
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I started this blog so that I could document and share my adventures in travel, photography, food and the things that inspired me. It's a work in progress as are most things in life.
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