Pasta with Forest Mushrooms and Bacon

Name: Pasta with Forest Mushrooms and Bacon
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Québécoise
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

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!

Servings: 4
Preparation time: 10 minutes
Cooking time: 25 minutes

See the recipe

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!