Ingredients
3 tbsp. canola oil, divided
2 oz. bacon, cut cross-wise into ½” pieces
1 1/2 c. sliced mushrooms
Kosher salt
2 cloves garlic, minced
1 tbsp. fresh rosemary, minced
8 oz. fresh or dried tagliatelle
1/4 c. dry white wine
1/2 c. heavy cream
1/2 c. freshly grated Parmesan, plus more for serving
Preparation
Step 1In a large, high-sided skillet, heat 2 tablespoons oil over medium-low heat. Add bacon and cook, stirring occasionally, until crisp, about 5-7 minutes. Transfer to a plate, leaving as much fat in the pan as possible.Step 2Increase heat to medium-high and add mushrooms. Cook until browned, about 5 to 7 minutes, stirring once halfway through. Season with ¼ teaspoon salt, and transfer to the plate with the bacon. Reserve the skillet.Step 3Bring a large pot of water to a boil and add 2 tablespoons salt. Add tagliatelle and cook until very al dente, a few minutes shorter than the time indicated on the package. (It should be very chewy.) Reserve at least 1 ½ cups of the pasta water before draining.Step 4Heat remaining tablespoon oil in the reserved skillet over medium heat. Add garlic and rosemary, stirring until fragrant, about 1 minute. Add wine and cook until the pan is almost dry, 2 to 3 minutes. Add the pasta, 1 cup pasta water, cream, and ½ teaspoon salt and cook, tossing frequently, until pasta is cooked to al dente and the cream and cooking liquid have emulsified into a creamy sauce. (Add more pasta water if necessary.)Step 5Add bacon and mushrooms, remove skillet from the heat and toss in Parmesan. Step 6Top with additional Parmesan to serve.
Even if you don’t love mushrooms, you really need to give this recipe a shot. The bacon here will no doubt complement that shroomy texture and earthy taste. Take note, the sauce in this recipe uses a full cup of reserved pasta water, so make sure to boil your pasta in a big enough pot with well-salted water. Check out our other perfect pasta making tips here. If you can’t find tagliatelle, feel free to use another long-strand, flat pasta such as linguine or fettuccine. Made this? Let us know how it went in the comments below.
