Tomato Basil Fettuccine w/Onion & Bacon
- 1 lb. Pappardelle’s Tomato Basil Fettuccine
- 6 Tablespoons EVOO
- 1 Medium Onion, Thinly Sliced
- 1/3 Oz. Dried Porcini Mushrooms (Or 6 Oz. Fresh White Mushrooms)
- 1/2 Cup Dry White Wine*
- 1/2 Cup Freshly Grated Parmesan Cheese
- 3 Oz. Smoked Bacon (or Pancetta), cut into strips
*For an extra creamy dish, add Pappardelle’s (11 oz) Alfredo Sauce
If using porcini, place in a bowl with lukewarm water to cover and soak until softened, about 30 minutes. Drain, squeeze out any excess water and chop finely. If using white mushrooms, clean and slice thinly.
In a large skillet, heat 4 tablespoons of olive oil over medium-high heat. Add onions and sauté, stirring occasionally, until golden, about 5 minutes. Add the wine and porcini and season with salt and pepper. If using white mushrooms, sauté them with onions. (*For an extra creamy dish, add Pappardelle’s (11 oz) Alfredo Sauce). Reduce heat, cover and simmer gently, for about 40 minutes.
In a small skillet, heat remaining 2 tablespoons olive oil over medium-high heat. Add bacon and sauté, stirring occasionally, for about 5 minutes. Set skillet aside.
Meanwhile, cook pasta in 6-8 quarts of rapidly boiling salted water until barely al dente (6-8 minutes). Drain (do not rinse) and transfer to skillet containing the onions. Add the contents of the bacon skillet and cook over medium heat, stirring frequently for 2 minutes.
Arrange pasta on plate, sprinkle Parmesan and serve immediately.
Recipe Provided by Pappardelle’s – The Fine Art of Pasta