Email to Cat      

Shells with Mushrooms, Peas & Bacon

Source of Recipe

From "Italian Comfort Food" by the editors of Saveur


Recipe Introduction

"Shells are the ideal pasta to pair with a light sauce of stock punctuated with mushrooms, peas, and bacon, as their recesses will capture the flavorful ingredients. Orecchiette or farfalle would work well, too."

List of Ingredients

â—¦ 2 tablespoons extra-virgin olive oil
â—¦ 2 tablespoons unsalted butter
â—¦ 4 slices bacon, cut crosswise into ¼-inch strips
â—¦ 6 ounces portobello mushrooms, cut into 1-inch pieces
â—¦ 1 small yellow onion, finely chopped
â—¦ 1 cup chicken stock
â—¦ 1 cup fresh or frozen peas
â—¦ 1 pound medium pasta shells
â—¦ 1 cup grated Parmigiano-Reggiano, plus more for serving
â—¦ Kosher salt and freshly ground black pepper, to taste


Recipe

Heat oil and butter in a 12-inch skillet over medium-high.

Add bacon and cook until crisp, 6 minutes.
Using a slotted spoon, transfer bacon to paper towels to drain. Add mushrooms and onion and cook until golden, 6 to 8 minutes. Add stock and peas and cook until reduced by half, 10 minutes. Keep warm.

In a large pot of generously salted boiling water, cook pasta until al dente, about 8 minutes. Drain, reserving ¼ cup cooking water; toss pasta and cooking water with warm sauce, bacon, Parmigiano, salt, and pepper. Transfer to a serving platter and garnish with more Parmigiano.

Serves 6