Fettuccine with Mushrooms and Bacon
Serves 4 to 6
I absolutely love this Italian-inspired recipe for pasta with mushrooms. For something so simple, it packs a lot of flavor. Although I usually serve it as a main dish with a salad on the side, it makes a delicious side dish. Use any type or combination of mushrooms you prefer. A little bacon goes a long way in adding flavor so, to keep the dish lighter, and I use the lesser amount called for. If you are a big bacon fan, use one-half cup, which is what I used originally. For a vegetarian version, omit the bacon entirely and add a few more mushrooms. You will still have a quick, easy and delicious dish. This recipe can be made in any amount needed.
- 1/4 cup olive oil
- 1/4 to 1/2 cup diced bacon or pancetta (see comments above)
- 8 ounces cremini mushrooms, sliced
- 6 ounces portabella mushrooms, sliced
- 4 ounces white button mushrooms, sliced
- 6 large cloves garlic, minced
- 1/4 cup chopped parsley (or 2 tablespoons dried)
- 2 tablespoons dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 pound fettuccine or similar pasta
- Freshly grated Romano cheese for garnish
Heat the olive oil in a large sauté pan over medium-high heat. Add the bacon and sauté until browned. Add the mushrooms to the pan and sauté until browned, about 7 minutes. Add the garlic, oregano, thyme, salt and pepper and sauté about 2 additional minutes.
Meanwhile, cook the pasta according to package directions for al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Add the pasta to the sauce. Stir in the reserved pasta water and mix well to combine. Let stand for about 2 minutes to allow the pasta to absorb the flavors. Serve, passing the grated cheese separately.