Linguine, Bacon, and Mushrooms.
Pasta is the easiest dish to prepare and full of surprises on how quickly a great recipe can be on your dinner table. Here is a perfect every busy night dinner that can be on your table within 20 minutes. How great is that?
Shall we dive in on the easiness of this recipe? While you are bringing the salted water to a boil you can start cooking the bacon and the mushrooms. By the time the linguine is al dente, your bacon and mushrooms are ready. Assembling this dish takes seconds.
- Start cooking the bacon at low heat. This process will allow natural bacon fat to render while not burning the bacon. This will produce nice and crisp morsels.
- Do not add salt to the mushrooms while you are cooking them. The salt activates the natural juices of the mushroom to come out leading to soggy mushrooms slices versus crisp. Season with pepper when done.
- Reserve some of the cooking pasta to add to the pasta if too dry. The water contains all the starch necessary for binding
As you can see in the recipe we are using raw eggs. Fear not. As soon as you add the hot linguine the cooking process of the eggs starts. Adding more cooking water if needed will add more to it. Mix the pasta well with the egg and then add the bacon mushroom sauce. Adding the bacon sauce prior will break down the sauce giving you clumps of egg instead of a milky creamy velvety sauce.
I do not use much salt besides the boiling water to cook the pasta. Why?
- The bacon is naturally salted and when brought to a crisp more of the salt flavor comes out.
- The parmesan cheese is salty as well
Of course, taste as you go along, but once the boiling water and the linguine are perfectly salted, there is very little need for more salt.
Linguine, Bacon, and Mushrooms
- 20 mins total
- 5 mins prep
- 15 mins cook
- serves 4 people
4 sliced of thick bacon, sliced into ¼ to ½ inch slivers
4 cremini mushrooms, stemmed and sliced thinly
1 pound linguine pasta
salt and pepper
3 tablespoons parmesan cheese
grated parmesan cheese, optional
Bring a large pot of salted water to a boil and cook the pasta according to packaging direction for “al dente”, or 1 to 2 minutes less than it normally would take. Reserve some of the cooking water.
Meanwhile in a skillet over medium high heat add the bacon and start browning. Once some of the fat of the bacon has rendered, add the mushrooms and sauté until the bacon is crisp and the mushrooms nicely golden. Season with salt and pepper at the last minute before serving.
In a large bowl whisk the 2 eggs. Add the parmesan cheese and a couple of grinds of pepper (optional). Once the pasta is ready add it to this bowl with the eggs and stir well, adding some of the cooking water to keep moist. Coat all the linguine well. Add the bacon and mushrooms to the bowl and stir until all well incorporated.
Serve in warm plates with more grated parmesan cheese if so desired.
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