• Antonio

Bacon Pasta Special

If you like bacon, if you like pasta, and you like mushroom sauce then this for you.


Fusilli Pasta

4 Tbsp. extra-virgin olive oil

mixed mushrooms torn into bite-size pieces

Bacon strips

1/2 cup cream

2 medium shallots, finely chopped

Zest and juice of ½ lemon

Freshly ground black pepper


  • Fry the bacon strips to how you would like them be it crispy or just before crispy and remove from pan to drain.

  • Using the same pan heat 2 tbsp. oil over medium-high. Cook half of mushrooms in a single layer, undisturbed, until edges are brown and starting to crisp, about 3 minutes. Give mushrooms a toss and continue to cook, tossing occasionally, until all sides are brown and crisp, about 5 minutes more. Using a slotted spoon, transfer mushrooms to a plate; season with salt. Repeat with remaining 2 Tbsp. oil and mushrooms and more salt.

  • Reduce heat to medium-low and return all of the mushrooms to the pan. Add shallots and cook, stirring often, until shallots are translucent and softened, about 2 minutes. Add the cooked bacon strips.

  • cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.

  • Using tongs, transfer pasta to pan with mushrooms, bacon, and add cream and 1 cup pasta cooking liquid. Increase heat to medium, bring to a simmer, and cook, mixing constantly, until pasta is al dente and liquid is slightly thickened, about 3 minutes.

  • Remove pot from heat. Add lemon zest and juice, parsley, butter, ½ oz. Parmesan, and lots of pepper and toss to combine. Taste and season with more salt if needed.

Alternatively you can add the bacon last after you have removed the pan from heat.

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