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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
