Monday, October 27, 2008

Mixed Mushroom Pasta

1lb pasta
1 onion chopped
½ lb bacon (lean) chopped
1 package mixed mushrooms chopped
1 c. white wine (not chardonnay)
½ c cream
1 tsp minced garlic
Salt and pepper

Just a note on the bacon before I start. I used the Gwaltney 40% less fat bacon. It is just a less fatty bacon which appeals to me, however you have the same flavor. If you use regular bacon, remove about half of the oil after cooking bacon.
Start water to boil, add pasta.
Meanwhile, cut bacon and fry in pan. Once done, remove bacon from pan and set aside. Add onions to bacon grease and cook over low heat to caramelize. Once caramelized add mushrooms and sauté for 3 minutes, add wine, garlic and salt and pepper. Once you add wine, your pasta should almost be done (2 minutes or so, if not set sauce aside until your pasta is almost done Cook sauce on low until pasta done.)Remove pasta from heat, and take 1/2c. of the starchy water and add to sauce. Turn heat up on sauce to simmer. Drain pasta and put pasta back in pot. Once sauce thickens (about 2-3 min) add cream, cook an additional minute. Toss with pasta and serve.
Now of course you know I am a truffle oil freak, so of course I added about 2 tbs to the entire dish before serving. It was wonderful but I think the sauce will be just as good without it. Enjoy!!

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