Mushroom and bacon pasta |
| Name: |
Jennifer Miller |
| Base: |
JB Andrews |
| Recipe: |
1⁄2
lb spaghetti (or linguini)
1⁄4
cup extra virgin olive oil
2
ounces diced bacon
2
cups sliced mushrooms (see first line of directions)
2
teaspoons capers, drained
2
cloves garlic, minced
1⁄4
teaspoon salt
1⁄4
teaspoon hot pepper flakes
2
tablespoons chopped fresh basil
DIRECTIONS
Note: use any type of mushrooms you like, or a combination; try button, cremini or shiitake.
Cook pasta according to package directions in a large pot of boiling salted water; cook until al dente then drain well; place in a serving bowl and reserve.
Meanwhile, in a large skillet over low heat, heat one tbsp of the olive oil.
Add bacon and mushrooms to skillet and cook, stirring, until browned.
Add remaining oil to skillet, then the capers, garlic, salt and hot pepper flakes.
Cook, stirring, for about 10 minutes or until garlic is just slightly golden.
Stir in basil (you can also substitute fresh parsley, for a different taste) and toss with cooked pasta.
Serve with parmesan cheese on the side. |
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