A creamy pasta with earthy flavours of thyme and mushrooms and of course, bacon!
1 pound rigatoni or other short pasta
5 ounces shiitake mushrooms
5 ounces button or brown mushrooms
5 ounces thick cut bacon, chopped
1 small onion, diced
3-4 sprigs of thyme
½ cup white wine
1 cup whipping cream(35%)
2 tbsp. extra virgin olive oil
1 tbsp. unsalted butter
Salt and fresh ground pepper, to taste
Freshly grated Parmesan cheese, for serving
Bring a large of pot of water to a boil. Generously salt the water.
Add rigatoni to boiling water while making the cream sauce. Cook pasta, just before you add the wine to the sauce. Cook rigatoni until al dente.
In a large sauté pan, heat the butter and the olive oil over medium high heat. Add the onions and bacon and cook until the onions begin to soften and bacon begins to crisp, about 3 to 5 minutes. Add mushrooms and sprigs of thyme. Cook until mushrooms are golden brown, about 5 to 7 minutes. Season the mixture with salt and pepper. Deglaze pan with white wine and reduce until most of the liquid has evaporated. Add cream to the pan and bring to a boil. Reduce heat and let simmer, another 5 minutes. Taste and adjust for seasoning.
Strain the rigatoni, reserving about ¼ cup of the cooking water.
Add rigatoni to sauce and add little of the pasta water, if needed, to loosen the sauce. Toss to combine.
Serve pasta with freshly grated Parmesan cheese and freshly ground pepper.
Yield: 4 to 6 servings.