Pasta with Bacon, Onions and Mushrooms
Quick and easy weeknight dinner, all in one pan and on the table in 30 minutes.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
- 1 tbsp olive oil
- 3 slices thick-cut bacon, cut into ¼-inch slivers
- 1 yellow onion, peeled, halved lengthwise and thinly sliced
- 10-12 oz cremini mushrooms, trimmed, wiped clean and sliced
- 12 oz fusilli (corkscrew shape) or other short tube pasta
- Kosher salt and freshly ground pepper
- 1 cup flat-leaf parsley, chopped
- ¾ cup freshly grated Parmigiano-Reggiano
Bring a large pot of salted water to a boil. In the meantime, heat olive oil in large skillet over medium heat and cook bacon until golden brown and most of the fat has rendered, about 8 minutes. Add the onions, sprinkle lightly with salt, and cook and stir for another 8 minutes, until tender.
Push bacon/onion mixture to the side, increase heat to medium-high and add the mushrooms to the pan. Cook without stirring until they start to sizzle and brown, releasing their liquid, about 5 minutes. Lower heat, sprinkle with salt and then stir to combine with bacon and onions and cook another 3 minutes or so.
Cook pasta in boiling salted water until al dente, about 10 minutes. Transfer pasta to skillet, reserving pasta cooking water. Reduce heat to low and slowly stir in 1 cup of pasta water. Cook and stir, scraping up any browned bits, until sauce is silky and pasta is evenly coated, 2-3 minutes.
Turn off heat and stir in chopped parsley and half the Parmesan cheese. Season to taste with salt and pepper. Serve in pan, or transfer to large bowl, and top with remaining cheese. Enjoy.