Pasta with Forest Mushrooms and Bacon
I absolutely love this recipe! Local mushrooms and good lardons are the perfect combination for pasta. The quality of the ingredients really does make all the difference, and this recipe is a good example of that. Enjoy!
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- Preparation time: 10 minutes
- Cooking time: 25 minutes
- Servings: 4
Ingredients
- 300 g bacon
- 2 tablespoons (30 ml) olive oil
- 1 small white onion, finely chopped
- 4 cups (360 g) mushrooms of your choice (I used chanterelles and shiitake)
- 2 garlic cloves, minced
- 1 teaspoon (5 ml) fresh thyme leaves
- 1/4 teaspoon (1.25 ml) hot pepper flakes
- 450 g long pasta of your choice
- 1/2 cup (125 ml) cooking water
- 1/4 cup (60 ml) grated vegetable Parmesan cheese
- Pepper, to taste
- 4 egg yolks
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Preparation
- Heat oil in a large non-stick skillet over a medium-high heat and brown the lardons for four minutes or until golden brown. Remove the lardons from the pan, leaving the oil in the pan, and set them aside on a plate.
- Add the onions to the pan and cook for six minutes, stirring frequently. Add the mushrooms and cook for a further 4 minutes, stirring occasionally. Then add the garlic, thyme, hot pepper flakes and salt, and cook for a further two minutes.
- Deglaze with white balsamic vinegar and continue cooking for a further two minutes.
- Meanwhile, cook the pasta in a pot of boiling salted water according to the package instructions. Remove 1 cup (250 ml) of the cooking water, then drain the pasta.
- Add the pasta, cooking water, Parmesan cheese and pepper to the pan and toss gently. Serve with an egg yolk, stirring it into the pasta just before serving!
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