by Caitlin Saniga
- salt and pepper
- 1 tablespoon extra-virgin olive oil
- 5 slices bacon, cut into 1/4-inch pieces, about 3/4 cup
- 1 large yellow onion, halved lengthwise and thinly sliced
- 10 ounces white mushrooms, sliced thinly
- 3/4 pound cavatappi or other short, spiral-shaped pasta
- 1 cup loosely packed fresh parsley, chopped
- about 3/4 cup freshly grated Parmesan cheese
Heat a large pot of salted water over medium heat. While waiting for it to boil, heat the olive oil and bacon in a large skillet over medium heat until the bacon fat is rendered and the bacon is golden brown, about 8 minutes. Add the onion and a pinch of salt, and cook, stirring frequently, until tender, about 8 minutes.
Push the onion and bacon the edge of the skillet, then add the mushrooms in the center, spreading out in a single layer as much as possible. Raise the heat to medium-high, and cook, without stirring, until the mushroom begin to sizzle and brown, about 5 minutes. Reduce the heat to medium, sprinkle the mushrooms with salt, and stir the onion and bacon into the mushrooms. Cook the mixture, stirring occasionally, until the mushrooms are tender, about 3 minutes.
When the water boils, add the pasta to the water, and cook until almost al dente, about 10 minutes (Don’t drain the water.). Transfer the pasta to the skillet using a strainer. Reduce the skillet’s heat to low, and gradually stir in 1 cup of pasta water, 1/2 cup at a time. Toss the pasta mixture over low heat until a silky sauce forms and the pasta is well coated, 2 to 3 minutes.
Turn off the heat. Stir in the parsley and half of the cheese. Season with pepper. Divide among 4 bowls, and top with the remaining cheese.
Makes 4 servings.
Recipe adapted from: MarthaStewart.com