It’s great to use different types of mushrooms in this dish. Look for fun, foraged varieties at your local specialty grocer. (Of course, you can always use regular crimini mushrooms, too.) And, for the vegetarians, the dish is amazing without the bacon, as well.
Put on a large pot of water to boil.
Fry up a full pack of bacon – about a half pound. Set aside on a paper towel. Reserve a few tablespoons of bacon grease in the pan.
Chop up 3 shallots and sautee them in the bacon grease. Then slice up 2 pounds of mushrooms (if you’re a mushroom freak) or 1 pound of mushrooms (if you’re the general public). Toss them in the pan with a few cloves of smashed, chopped up garlic. Stir frequently over medium heat, and as the mushrooms release their water, add 1/2 cup of white wine. Continue cooking down.
As the mushrooms are cooking, add 4 servings of pasta (linguine and spaghetti work great) to the boiling water.
Separate 2 yolks out from 2 eggs and add the yolks to a little bowl. Add a bit of the pasta water (about 1 tbsp) and whip together.
Drain the pasta when it’s done, put it into the pan with the mushrooms, and then add the egg yolk water mix to the pan as well. Stir to combine.
Chop up a bunch of parsley, the bacon, and six cloves of garlic. Grate 1/2 cup of parmesan cheese. Plate the pasta, then add the toppings artfully on top.
- half pound of bacon
- 3 shallots
- 6 cloves garlic
- 1-2 pounds mushrooms
- 4 servings pasta
- 1/2 cup parmesan cheese
- 1 bunch parsley
- 2 egg yolks
- A recipe for my brother – garlic mushroom spaghetti (thebigfatnoodle.com)
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- Homemade fettucine and shrimp (seattlefoodshed.wordpress.com)