Pasta With Wild Mushrooms, Peas and Bacon
Category: Main Dishes | Blog URL: http://www.eating-sf.com/2009/07/pasta-with-wild-mushrooms-peas-and.html
This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.
Photo: Kasey Fleisher Hickey
After my recent trip to Stellina, I can't stop thinking about bacon. Not just bacon--but little bits of smoky bacon trapped in pasta and accompanied by peas and lots of cheese. Normally, I'm not a big fan of bacon. In fact, I lament about how much it stinks up my apartment when Matt makes breakfast on a Sunday morning. That said, I will not lie: I've recently had bacon in pasta, nectarine salads and quiches...and I like it!
The inspiration behind this recipe certainly came from the pasta that I ate at Stellina. It incorporates fresh-from-the-market English peas, as well as a medley of wild mushrooms, shallot, bacon, and cheese...lots of cheese. Everything came together pretty quickly and I must say looked gorgeous. I wouldn't recommend making this with plain old mushrooms--if you don't have access to wild, just skip them all together. You could, in theory, use frozen peas, but nothing beats shelling a bagful of peas that are crisp and tender, and collecting them into a bowl. You're also certainly welcome to add a splash of white wine to this dish, but it's really not necessary. Between the olive oil, bacon fat, garlic, shallot, and cheese, I think you've got a lot of flavors working with you.
Also, don't drain the fat. I know you're going to squirm, and be tempted to, but just don't do it. If you're worried about your waistline, just remind yourself that Fall is just around the corner. Just kidding. Go ahead and use lean, thin cuts of bacon that are more meaty than fatty. And remember that you are using whole wheat pasta in the recipe. And the freshest of vegetables.