Cook the pasta as per package instructions. Make sure to salt
your pasta water. Drain, saving a cupful of the pasta water, and
set aside.
While the pasta is cooking you can start with the sauce. Heat a
skillet or wok on medium high heat. When hot, add a couple of
swirls of olive oil. Add the garlic and onions to the hot oil and
sauté until the onion is soft and translucent.
Add the bacon to the pan and continue to sauté, stirring, until
bacon strips are cook and some of the fat is rendered. Don’t let it
get too toasty.
Add the mushrooms to the pan and toss. Season with salt and
pepper. Add a tablespoon of water and cook until the mushrooms
wilt and soften. If the mixture gets too dry add another spoonful
of water.
When the mushrooms are soft add the 1/2 cup of the cream and
stir. Keep stirring to get all the bits – let the cream infuse with the
caramelized flavors that have accumulated in the pan. If the sauce
looks to dry, add the rest of the cream. Taste and adjust
seasoning.
Add the cooked pasta noodles into the pan a little at a time,
tossing as you do. Once the ratio of noodles to sauce is to your
preference take the pan off the heat. You may not use all the
noodles. If the sauce gets to claggy add a bit of the pasta water to
loosen.
Serve immediately with some freshly grated Parmesan on the side.
Serves two.
Originally Submitted
12/17/2012
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