This might be my all-time favorite comfort food. Salty porkiness from the bacon, the deep earthiness of the roasted mushrooms, a little grilled onion, a little garlic, some fresh, slightly bitter parsley, all tossed with that most perfect of carbs…pasta.
If you don’t like this dish…I’m not sure we can be friends.
Rigatoni with Bacon & Roasted Mushrooms
1lb apple-smoked bacon
1 lb sliced roasted mushrooms
1 small sweet onion
2 Tbs. olive oil
1 lb rigatoni pasta
1 cup shredded asiago cheese
1 cup fresh Italian parsley
Black pepper to taste
Mise en place
Slice 1lb of bacon, unseparated, in 8-10 “columns”, peel and dice sweet onion.
Remove from pan and drain on paper towels. Set aside.
Roast mushrooms according the this post.
In a large cold skillet, combine onions and olive oil, and heat to medium.
Saute onions in oil for 3-4 minutes, and chopped garlic and cook until the onions are just beginning to brown (but not the garlic.)
Reduce heat to med-low, add bacon and mushrooms, and toss to combine.
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Let cook 5-6 minutes for flavors to combine.
Meanwhile, cook pasta in heavily salted water (see our Tips for “Perfect Pasta”) according to package instructions until just al-dente, but still just a bit chewy.
Add your pasta to the skillet with mushrooms, onions, and bacon (because we always finish our pasta in the “sauce”, right?) with a couple of generous ladles of the hot pasta water. Bring to a simmer, and add 3/4 of the cheese stirring, until 90% of the liquid has been reduced and cheese is completely melted and combined.
Chop the parsley (you want it as fresh chopped as possible), and add to the pasta, tossing to combine. Keep a little parsley back for garnish.
Plate, give each a couple of healthy grinds of fresh back pepper, and garnish with the remaining cheese and parsley.
Serve immediately with pan-toasted Italian bread and a fresh Caesar salad.
Now, as a responsible chef and food-blogger, I would never…ever…recommend that anyone crack a couple of farm-fresh eggs and place the separated yolks on top of the plated pasta, breaking and combining with the hot dish just before eating to add an unbelievably rich, delicious flavor and textual component to this already-awesome recipe, because the FDA says eating raw eggs might be dangerous, so a suggestion like that would just be…wrong.
So, whatever you do, don’t do that…