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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Terrific, after work, almost meatless, meal. Omit the bacon and it's vegetarian. Omit the bacon, butter and Parmesan and it's vegan. Add a little cream or 1/2 & 1/2 to make it richer. An easy to play with recipe. I especially love the pine nuts in this and usually add more. Ingredients:
1/2 lb spaghetti |
1 tablespoon olive oil |
2 slices bacon, chopped |
3 garlic cloves, minced |
1/2 lb fresh shiitake mushrooms or 1/2 lb white button mushrooms, stemmed and sliced |
2 tablespoons butter |
1/3 cup chopped parsley |
1/4 cup pine nuts, toasted |
1/2 teaspoon truffle oil (optional) |
1/4 cup grated parmesan cheese |
Directions:
1. Cook spaghetti to al dente per package instructions, in salted water.
2. While spaghetti is cooking, heat oil in a skillet over medium heat; add bacon.
3. Cook, stirring often, until golden and crisp, about 4 minutes.
4. Add garlic; cook, stirring, 1 minute.
5. Add mushrooms; cook, stirring occasionally, until softened, about 4 minutes.
6. Drain pasta, reserving 1 cup of the pasta water; transfer pasta to a large bowl.
7. Pour enough of the pasta water into the mushroom mixture to make a sauce; cook, stirring, to dislodge any flavorful browned bits from the pan, about 1 minute.
8. Stir in the butter.
9. Add mushroom mixture to the pasta; toss.
10. Sprinkle with parsley and pine nuts.
11. Drizzle truffle oil over the pasta; toss.
12. Pass the grated cheese at the table.
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