When I make a pasta dish, I want it to be memorable. This recipe takes a little bit of time and preparation but trust me… your guests will remember it. You can serve it with just about anything but it’s rich flavors really pair well with beef or lamb. The slightly caramelized bacon, mushrooms and sweet onions were meant to be enjoyed with these elegant wide ribbon noodles.
Tagliatelle Pasta with Caramelized Bacon, Mushrooms & Onions – The Recipe
- Sea salt
- Extra virgin olive oil
- 1/4 pound good quality applesmoked bacon, cut into thin slices
- 2 small sweet onions, peeled and halved or quartered (depending upon size)
- 1 pound cremini mushrooms, sliced
- 4 garlic cloves, peeled and smashed
- Needles from 2 small fresh rosemary sprigs
- Cracked black pepper
- 1 pound tagliatelle pasta (or any wide ribbon egg pasta)
- 1/2 stick cold butter, cut into smaller pieces
- 1/2 cup freshly grated Parmigiano-Reggiano (plus extra for the table)
- 1/2 cup chopped fresh Italian parsley
Fill a large pot with water and bring to a boil over high heat.
In a large skillet, heat 3 tablespoons (or 3 count) of olive oil over medium heat. Add bacon and onions and cook until carmelized (about 8 minutes) Add the mushrooms, garlic and rosemart and cook until mushrooms are well carmelized (about 12+ minutes) Season with salt and pepper and scrap mushroom mix into a serving bowl. Cover to keep warm. Do not wash the skillet!! Set aside.
Place pasta in water. Cook until al dente (approximately 8-9 minutes) After pasta has been cooking about 4 minutes when it’s about half way done- take a cup of the pasta water and place in the same skillet used for the mushrooms. Add cold butter pieces and simmer over medium heat until the liquid reduces to a sauce-like consistency (about 10 minutes)
Drain the pasta and place it in the bowl with the mushroom mixture. Pour in the hot butter sauce. Add the Parmigiana, cracked black pepper and parsley. Toss lightly and serve with more cheese