I must have sad a million times already that I could eat pasta every day for the rest of my life and not get sick of it. Nothing compares, I love food, I love eating different kind of foods from different countries, but pasta is pasta. This one is a pretty good one. It has some of my favorite ingredients and I just recently started adding lemon peel to not just cakes and pastries but savory food as well, and I tell you, its amazing. It livens up all of other flavors and lifts the whole dish into another level of awesome.
You could make your own pasta and knock it out of the park, or for a simple and quick dinner grab your favorite store bought pasta and go with it. I always have spaghetti on hand and it is my favorite pasta. I love linguine and fettuccine sometimes to change it up, and there is definitely sauces I prefer with farfalle or ziti, but I think spaghetti work really good in this dish.
Mushroom, Bacon and basil Pasta
1 package of Barilla Spaghetti no.5
2 Tbsp butter
6 strips of bacon cut in 1" pieces
2 cups of sliced mushrooms ( I used cremini)
2 shallots, sliced
4 cloves of garlic, sliced
juice of half a lemon
zest of one lemons
1/2 cup of white vine
1/3 cup of half and half
1/2 cup of freshly grate Parmigiano Reggiano, plus more for garnish
bunch of basil
salt and pepper
Cook the pasta al dente, according to the instructions on the packaging.
While the pasta is cooking cook the mushrooms on olive oil until nicely browned. Set aside. In the same pan cook the bacon bits until nice and crispy and then set them aside.
Add the butter to the bacon grease and saute the shallots. When they are nice and translucent add the garlic and saute for another minute and then add the wine. Cook for three minutes and then return the mushrooms and bacon to the pan and add the half and half. Season well with salt and pepper. Add the lemon juice, zest and the basil then mix in the spaghetti.
Serve with extra freshly grated Parmigiano Reggiano on top and enjoy!