Saturday, August 10, 2013

Swine Pasta Redux




Swine Pasta Redux!

I came up with the basic recipe for this dish one evening after work. I was trying to make something that my Husband would like and I needed to use what I had on hand in pantry and fridge.  Oh, and it had to be easy and fast!  I love fettuccine carbonara and I always have bacon, pasta, cheese and eggs in my house.  However I was concerned that my Hubby would be a tad freaked out about the raw eggs going in so I decided to use heavy whipping cream instead of eggs to make the sauce.  The dish that first night was a revelation to him --he'd never had it---and he ate every last bit of it.  Because he would never remember to ask for fettuccine carbonara when he wanted me to make it again he came up with his own name for it-----Swine Pasta!  I featured it in a post I did a few years ago in a post about Cooking for two. 

One of the great things about this dish is that you can add different things to it and still have a great plate.  My original version had peas in it, plus you can use pretty much any pasta shape.  I had been playing with the idea of adding mushrooms to it when a friend told me about the Crave Best Home Chef Competition.  So I made it a couple of times this new way and entered it today.  Wish me luck!


The other great thing is that so many of the ingredients can be found at local sources.  We have bacon, fresh pasta, and cheeses all available at the Farmer's Market.




Swine Pasta

8 oz baby bella mushrooms, stems removed and sliced very thinly
4 sprigs thyme, leaves removed from sprigs
1 small clove of garlic, smashed
a pinch of grated lemon peel
1/2 lb bacon, cut into 1/2 inch pieces


1/4 cup white wine
1 cup heavy whipping cream
1 cup Parmagiano Reggiano or Parmesan cheese, freshly grated
freshly ground black pepper, to taste
sea salt (for pasta water)
1/2 lb linguine pasta (can also use fettuccine)
Flat Leaf Parsley, for garnish
Put sliced mushrooms, thyme, garlic and lemon peel in a bowl and mix together.
Cook pasta in salted water until just al dente. Drain, reserving a bit of the pasta water.

Saute bacon over medium heat until crispy. Remove bacon from the pan, allowing it to drain on paper towels.  Remove all but about 3 TBs bacon grease from the pan and add the mushroom mix to the pan and saute until mushrooms are done, using the wine to deglaze the pan as you go. Add the cream and stir, allowing it to cook down and thicken a bit. Add most of the cheese (reserve a little for sprinkling later) and pasta to the pan and combine well, seasoning with a healthy bit of freshly ground black pepper.  If the sauce is a little thin use some of the pasta water to reach the desired consistency.
Plate a portion of the pasta and sprinkle with the bacon, some of the reserved cheese, and the parsley.
Enjoy!
Prep Time:  @ 15 minutes
Cook Time: 15-20 minutes
Servings: 2 main course or 4 appetizer
Calories: Worth every single one

3 comments:

sybil law said...

You are the best cook! I LOVE spaghetti carbonara and I've made it once. Scared me to use the raw egg, too - but no one got sick, so I guess I managed it okay. :)
I always have heavy whipping cream (pasta freak here) but we are OUT OF BACON. I am so ashamed.

Jill said...

I was just making a list for the store because I'm craving pasta (I'm always craving pasta). I'm adding this to my repertoire. I wonder how this would be with prosciutto??

Sheila said...

That looks amazing.

I'm in the shame house with Sybil and don't have any bacon. Looks like I'll be going to the store two days in a row.