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Spaghettini with Warm Bacon-Mushroom Vinaigrette Recipe

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This recipe for Spaghettini with Warm Bacon-Mushroom Vinaigrette, by , is from Bubba's and Nana's Kitchen- The Long Awaited Cookbook , 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!

Contributor:  
Contributor:  
Bubba

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup extra-virgin olive oil
1 pound sliced bacon, cut crosswise into 1/2-inch strips
1 large onion, finely chopped
8 ounces mixed mushrooms, such as cremini and stemmed shiitake, thinly sliced
2 tablespoons finely grated garlic
Kosher salt and pepper
1 pound spaghettini
1/2 cup freshly grated Parmigiano-Reggiano

Directions:
Directions:
Bring a large pot of water to a boil. In a large nonstick skillet, heat the olive oil.
Add the bacon and cook over moderate heat, stirring occasionally, until golden brown and the fat is rendered, about 8 minutes.
Add the onion and cook, stirring occasionally, until softened, about 3 minutes.
Add the mushrooms and garlic, season with salt and pepper and cook until the vegetables are tender, about 5 minutes.
Stir in the balsamic vinegar.
Add salt to the boiling water. Add the pasta and cook until al dente. Drain, reserving 1 cup of the pasta water.
Return the pasta and water to the pot. Add the bacon- mushroom vinaigrette and the 1/2 cup each of grated cheese and sliced basil and toss over moderate heat until the pasta is evenly coated.
Season with salt and pepper.
Transfer to plates and garnish with additional cheese and basil leaves. Drizzle with truffle oil if desired and serve.




Number Of Servings:
Number Of Servings:
4

 

 

 

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