Spaghetti with mushrooms and bacon

This is based on a recipe using tonnarelle, which is similar to spaghetti. I am trying to get the fridge a bit emptier, and we had some streaky bacon and some fonteluna sausage from Valvona and Crolla, as well as some pecorino cheese. This is so simple, and very filling. 

INGREDIENTS:

  • 200g spaghetti, or tagliolini or tonnarelle, if available
  • 300g mushrooms, sliced thickly
  • 75g streaky bacon, cut in thin strips (should be pancetta, but I didn’t have any)
  • 75g fonteluna sausage cut into small pieces (if you have no sausage, use 150g bacon or pancetta)
  • 30g butter
  • freshly ground black pepper
  • 60g Pecorino cheese

METHOD:

  • Melt the butter in a pan, and fry the bacon and sausage very slowly, and when it is starting to cook, add the mushrooms, and continue to simmer together
  • Put a large pan of salted water on to boil. When it comes to the boil, add the pasta and cook for 8 minutes or so. 
  • When the mushrooms are cooked, season with salt and add the grated pecorino cheese. 
  • When the pasta is done, drain it, and return it to the plan. Pour the sauce over the top and serve. You can stir extra butter in, and add extra cheese as well. 

I had a side salad with it, it is a bit rich without. 

Leave a Reply

Your email address will not be published.