Hi, Everybody! This Bacon, Onion and Mushroom Pasta is one of my absolute favorite comfort foods, and an incredibly quick and easy weeknight dinner to pull off in just 30 minutes when you are exhausted after a long day and don’t feel like spending hours in the kitchen! The combination of the salty bacon, the sweet and soft onions, the meaty mushrooms and the sharp grated Parmesan cheese works just perfectly in this dish, and the whole thing is tied together with the silky sauce that’s created when you add some pasta water to the dish right before the end. I love making this pasta dish because it’s so quick, so delicious and I usually have all the ingredients on hand already! I hope you love it as much as we do!
BACON, ONION AND MUSHROOM PASTA
(Recipe adapted from Martha Stewart Living Magazine)
YOU WILL NEED
3/4 lb Fusilli or Rotini Pasta
1 tbs olive oil
4 slices bacon
1 large onion
3/4 cup grated Parmesan Cheese
(*Optional: Fresh parsley for serving)
1. First, bring a large pot of salted water to a boil, add your pasta and cook it according to the directions on the box (once it’s cooked, reserve about a cup of the pasta water before straining the pasta). While the pasta is cooking, cook bacon in olive oil until it has browned slightly. Once that’s done, take the bacon out and place it on a paper towel. Set aside.
2. Thinly slice your onions and cook them in the bacon grease until they have softened slightly. Season them with salt and pepper, then add your chopped mushrooms and cook until they have softened and browned too. Add the bacon back in and cook for additional minute or two.
3. Add the cooked pasta into your skillet with the bacon, onions and mushrooms and stir everything together on low heat. Slowly stir in the reserved pasta water and about half of the grated Parmesan cheese, stir and cook for a couple of minutes until the pasta water and the cheese make a silky sauce. Serve with more grated cheese and some fresh parsley if you like!
Happy Cooking, Everyone!