Bacon, mushroom and greens pasta
Michael Bonacini shares one of his best family recipes, with a surprising secret ingredient.
SERVES
2
Ingredients
- 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
Directions
- In a medium size pan, over medium high heat, pan fry the bacon until light golden brown and its fat begins to render.
- Add the garlic and onion and cook without cover, three to four minutes.
- Next, add the mushrooms, season with salt and pepper and add a splash of olive oil.
- Bring a pot of salted water to a rolling boil and cook the noodles as per the instructions on the box.
- In the frying pan, add the white wine, a quarter ladle of pasta water and simmer.
- Next, add the hummus and adjust the seasoning as necessary.
- Finally, toss in the spinach, add the cooked noodles and continue to toss three to four times.
- Divide onto two hot serving plates, sprinkle with parmesan cheese and serve.
