Chestnut Mushroom Fennel Bacon Fusilli Recipes
FUSILLI WITH BACON, ONIONS, AND MUSHROOMS
No mushrooms in the fridge? Saute some greens instead. This dish is also delicious with just onion and bacon (or pancetta or sausage).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 8
Steps:
- 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.
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