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Whole-Grain Spaghetti with Wild Mushrooms, Bacon, and Rosemary

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Serves 4 to 6

Briefly pan-fried with a touch of bacon and umami-rich soy sauce, aromatic mushrooms become the perfect foil for whole-grain spaghetti. With its delicate nuttiness, farro pasta is ideal here, but any whole-wheat pasta will be just as good.

  • Fine sea salt
  • 12 oz. whole-grain spaghetti
  • 2 oz. bacon, chopped into 1/2-inch pieces
  • 1 to 2 Tbs. extra-virgin olive oil
  • 1 lb. mixed fresh mushrooms, trimmed and sliced 1/4 inch thick (about 7 cups)
  • 3 medium shallots, thinly sliced crosswise and separated into rings (about 3/4 cup)
  • 1 Tbs. minced fresh rosemary
  • 1/8 tsp. crushed red pepper flakes; more to taste
  • 2 Tbs. reduced-sodium soy sauce
  • 3/4 oz. (3/4 cup) finely grated Parmigiano-Reggiano; more for serving
  • Freshly ground black pepper
  • 1/3 cup lightly packed chopped fresh flat-leaf parsley

Bring a large pot of well-salted water to a boil and cook the pasta according to package directions until not quite al dente.

Meanwhile, cook the bacon in a 12-inch heavy-duty skillet over medium heat, stirring occasionally, until starting to crisp, 4 to 5 minutes. Move the bacon to the side of the skillet, increase the heat to medium high, and add 1 to 2 Tbs. of the oil to coat the pan. When the oil is hot, add the mushrooms, shallots, and 1/4 tsp. salt; cook, stirring occasionally, until the mushrooms release their liquid and start to brown and the shallots just start to caramelize, 4 to 7 minutes. Add the rosemary and pepper flakes, and cook, stirring, until fragrant, about 30 seconds. Stir in the soy sauce; it will evaporate quickly. Remove the pan from the heat and set aside, partially covered, until the pasta is ready.

Reserve 1 cup of the pasta cooking water. Drain the pasta and add it to the mushroom mixture. Return the skillet to medium-low heat. Add the cheese and 1/2 cup of the pasta water; toss vigorously with tongs for 1 to 2 minutes until a glossy sauce develops, adding a bit more pasta water as needed to loosen the sauce. Season generously with pepper and more salt and pepper flakes to taste. Serve sprinkled with the parsley and more cheese.

nutrition information (per serving):
Calories (kcal): 280, Fat Calories (kcal): 50, Fat (g): 6, Saturated Fat (g): 1.5, Polyunsaturated Fat (g): 1, Monounsaturated Fat (g): 2.5, Cholesterol (mg): 5, Sodium (mg): 600, Carbohydrates (g): 47, Fiber (g): 6, Sugar (g): 3, Protein (g): 13

Photo: Scott Phillips

Umami rich dish! Soooo flavorful. I used cremini, oyster and shiitake mushrooms. I had some spinach I needed to use. I decided to make a bed of fresh spinach for the pasta and it worked really well. It would also be delicious wilted into the dish. I had some great Reggiano I brought back from Italy. It all came together wonderfully and very quickly and I will definitely make this again.

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