Spaghettini With Bacon, Mushrooms and Herbs
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 716
- Total Fat
- 38 grams
- Saturated Fat
- 14 grams
- Cholesterol
- 61 milligrams
- Sodium
- 1,156 milligrams
- Carbohydrates
- 73 grams
- Dietary Fiber
- 5 grams
- Protein
- 23 grams
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
Ingredients
Kosher salt
6 slices thick-cut bacon, cut into 1/2-inch pieces
1 large onion, chopped
3 cloves garlic, minced
Pinch of red pepper flakes
3 tablespoons tomato paste
12 ounces mixed mushrooms, sliced
12 ounces spaghettini
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh tarragon
Grated parmesan cheese, for topping (optional)
Directions
- Bring a large pot of salted water to a boil. Meanwhile, cook the bacon in a large skillet over medium-high heat, stirring occasionally, until it begins to brown, about 5 minutes. Add the onion, garlic, red pepper flakes and 1 teaspoon salt and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the tomato paste and cook, stirring, until the mixture is brick red, about 3 minutes. Add the mushrooms and cook until just tender, about 3 minutes. When the water boils, add the pasta and cook until al dente, about 6 minutes. Meanwhile, add 1 cup of the cooking water to the skillet with the sauce; stir and bring to a low simmer over medium heat. Reserve 1/4 cup cooking water, then drain the pasta and add to the skillet along with the butter and herbs. Cook, tossing, until the pasta absorbs some of the sauce, 1 to 2 minutes. Add the reserved cooking water to loosen, if needed. Divide among bowls and top with cheese. Photograph by Andrew Purcell