Bacon, mushroom and greens pasta

By Michael Bonacini
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Michael Bonacini shares one of his best family recipes, with a surprising secret ingredient.



  • 1/2 box of spaghettini or egg noodle fettuccini
  • 6-8 slices of good quality smoked bacon, cut into 2.5 centimeter pieces
  • 1 large clove of garlic, minced
  • 1 medium onion, sliced
  • 3 cups assorted mushrooms, broken or cut up into walnut sized pieces
  • 2 handfuls of spinach
  • 4 heaped tablespoons of store bought hummus
  • 1/2 cup white wine
  • Splash of olive oil
  • 1/4 cup grate parmesan
  • Salt and pepper to taste


  1. In a medium size pan, over medium high heat, pan fry the bacon until light golden brown and its fat begins to render.
  2. Add the garlic and onion and cook without cover, three to four minutes.
  3. Next, add the mushrooms, season with salt and pepper and add a splash of olive oil.
  4. Bring a pot of salted water to a rolling boil and cook the noodles as per the instructions on the box.
  5. In the frying pan, add the white wine, a quarter ladle of pasta water and simmer.
  6. Next, add the hummus and adjust the seasoning as necessary.
  7. Finally, toss in the spinach, add the cooked noodles and continue to toss three to four times.
  8. Divide onto two hot serving plates, sprinkle with parmesan cheese and serve.

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