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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Whole Grain Spaghetti with Wild Mushrooms, Bacon, and rosemary Recipe

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This recipe for Whole Grain Spaghetti with Wild Mushrooms, Bacon, and rosemary is from Cindy Harbaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 oz whole grain spaghetti
2 oz bacon chop 1/2 inch
1-2 T olive oil
1 lb mixed fresh mushrooms slice 1/4 inch
3 med shallots slice thin
1 T mince fresh rosemary
1/8 t crush red pepper flakes
2 T soy sauce
3/4 c grated Parmigiana
Fresh ground pepper
1/3 c chop fresh parsley
Directions:
Directions:
Lg pot water to cook pasta with salt not quite al dente
Cook bacon 12 in skillet until nearly crisp. Move to side of skillet and add olive oil. When hot, add mushrooms, shallots, and 1/4 t sea salt. Stir occ until mushrooms begin to brown and shallot caramelise about 5-7 min. Add rosemary and pepper and cook til fragrant 30 sec. Stir in soy and remove from heat and set aside partial cover until pasta ready.
Reserve 1c pasta water. Drain pasta and add to mushroom mixture. Return skillet to med low heat. Add cheese and 1/2 c pasta water and toss with tongs for 1-2 min until glossy sauce develops, add more pasta water to loosen sauce. Season generously with pepper and more salt and pepper flakes to taste. Sprinkle with more cheese and parsley.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
Great with Oregon Pinot Noir

 

 

 

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