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

Scott Phillips

Servings: 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

Nutritional Information

  • 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


  • 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.


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Reviews (1 review)

  • SLattrez | 12/16/2016

    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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