Thursday, January 13, 2022

Now That You've Baked Baci di Dama, Here's Your Entree

These cold January days are perfect pasta weather. We're in the middle of a bunch of work, and I don't have a lot of time to cook complicated things, so I love the simple Italian family recipes like the ones my Nonna used to make. I stress Nonna here, because moms' idea of pasta was whatever came from Kraft. She really didn't like to cook, and growing up in a 3 generation household I'd loiter in the kitchen when my grandmother was cooking, and sneak eat with them. When it was our turn to use the kitchen I was already fed and mom would get pissed off, so no double dipping. 

Both my grandmothers, the immigrant and the one whose family was here from the jump, were excellent cooks so whatever cooking gene I got came from those two ladies. This pasta dish would have both of them happy I think. It's simple, fast, and delicious, and once I made Jamie Schlers' wonderful Baci di Dama I had to have a main dish that was worthy, and I think I found one in this very basic pasta recipe.

Tagliatelli With Mushrooms and Bacon......(and some truffle oil if you've got it)

Here's What You Need:

3 pieces of bacon chopped

1 shallot

1/4 tsp. dried red pepper flakes

3 large portobello mushrooms sliced

1/3 cup of cream

2 Tbs of olive oil (divided)

12 oz of dry tagliatelli pasta

1/2 cup of the pasta water

2 Tbs. of grated parmesan cheese

Here's What To Do:

Boil a pot of salted water for the pasta.

Slice or chop the bacon into thin strips.

Heat 1 Tbs of olive oil.

When it's hot add in the bacon and render it down.

Add in the sliced portobello mushrooms, on medium heat saute them until they begin to soften, then add in the thinly sliced shallot and red pepper flakes.

Boil the tagliiatelli. The dried Italian type I used takes 5 minutes. Add some  ground pepper and drizzle the pasta with the other Tbs of olive oil...OR...if you've got truffle oil drizzle 1 Tbs of that!

When the pasta is cooked drain it, and save 1/2 cup of the pasta water.

Add 1/3 cup of cream to the mushrooms in the pan, along with 2 Tbs of grated parmesan and stir everything around. Now Add in the 1/2 cup of pasta water and toss until everything is well combined. The pasta water works to smooth things out and make a nice clingy sauce. Who said clingy was bad? Here it's important.

And now it's a party!

Serve it up.

I crumbled a bit of shaved parm on top to finish it off.

 Finish off with one or two of these....

Fire up the espresso maker, get your inner Gaga on and you'll think you're having lunch at the House of Gucci.

Coming up next. An Indian lunch of Kerala Shrimp Moilee and paratha.

Follow along on Twitter @kathygori

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