rockstar pasta

Bacon and Mushroom Pasta with Rosemary Cream Sauce

Tonight's dinner is brought to you by the happy marriage of mushrooms, bacon and pasta.  This ain't your normal spaghetti.  It's probably a bazillion Weight Watchers points, but is just delicious and fabulous.  Elegant, even.  And easy peasy, y'all.

Chop two slices of bacon into small pieces and saute until crisp.

Get rid of some of the extra bacon grease (leaving just a tiny bit in the pan) using the above pictured high-tech kitchen gadget.

 Thinly slice four or five mushrooms.

 You'll also need one sprig of earthy rosemary.

 Also chop 1/4 of a large onion (or half of a teeny one) and two cloves of garlic.

 You're also going to want a healthy pinch of crushed red pepper flake.  This stuff is gold in pasta: it adds a spicy kick and depth without adding strong flavor (like, say, a jalapeno would).

 Saute the onions with the bacon until tender, then add the mushrooms, garlic and rosemary and cook for about five minutes on medium heat.  This is a good time to cook your pasta (I just used spaghetti).  You want to cook it very al dente (because you're going to cook it a couple more minutes in the sauce at the end).

 Add about 1/2 cup of heavy cream.  I know, you're thinking that after all the sweets of Christmas, heavy cream is the enemy.  If you prefer using milk, go for it.  I'm just going to go for a little jog tomorrow night after work (and eat all of this creamy, fabulous pasta I want!).

Add about 1/2 cup of the pasta water to the sauce and simmer a few minutes, until thickened.  Then add 1/3 cup of parmesan (yum yum yum).  Remove the rosemary sprig.  Drain the pasta and cook it a few minutes in that glorious sauce.  Adjust salt and pepper as needed.

 "Please, just a wee taste??"

This is one amazing pasta, y'all.  Creamy, with a kick from the crushed red pepper, a saltiness from the bacon and a deep rosemary undertone.  You'll love it.

Bon appetit,
lilrevchef