Fusilli with Bacon, Onions, and Mushrooms
No mushrooms in the fridge? Saute some greens instead. This dish is also delicious with just onion and bacon (or pancetta or sausage).
- Total Time:
- Servings: 4
Source: Martha Stewart Living, April 2012
- Coarse salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 3 slices thick-cut bacon or pancetta, cut into 1/4-inch pieces (about 3/4 cup)
- 1 large yellow onion, halved lengthwise and thinly sliced (3 cups)
- 10 ounces cremini mushrooms, trimmed and cut into 1/4-inch slices (3 cups)
- 3/4 pound fusilli or other short pasta
- 1 cup loosely packed fresh mint or parsley leaves, chopped
- 2 ounces Parmesan cheese, finely grated (3/4 cup)
While bringing a large pot of salted water to a boil, heat oil and bacon in a large skillet over medium heat until bacon fat is rendered and bacon is golden brown, about 8 minutes. Add onion and a pinch of salt, and cook, stirring frequently, until tender, about 8 minutes.
Pushing onion and bacon to edge of skillet, add mushrooms to center, in a single layer as much as possible. Raise heat to medium-high, and cook, without stirring, until mushrooms begin to sizzle and brown, about 5 minutes. Reduce heat to medium, sprinkle mushrooms with salt, and stir onion and bacon into mushrooms. Cook mixture, stirring occasionally, until mushrooms are tender, about 3 minutes.
When water boils, add pasta to boiling water, and cook until almost al dente, about 10 minutes (do not drain water). Transfer pasta to skillet using a strainer. Reduce heat to low, and gradually stir in 1 cup pasta water, about 1/2 cup at a time. Toss over low heat until sauce is silky and pasta is well coated, 2 to 3 minutes.
Turn off heat. Stir in mint or parsley, and half the cheese. Season with pepper. Divide among 4 bowls, and top with remaining cheese.