Shells with Mushrooms, Peas & Bacon
Source of Recipe
From "Italian Comfort Food" by the editors of Saveur
Recipe Introduction
"Shells are the ideal pasta to pair with a light sauce of stock punctuated with mushrooms, peas, and bacon, as their recesses will capture the flavorful ingredients. Orecchiette or farfalle would work well, too."
List of Ingredients
◦ 2 tablespoons extra-virgin olive oil
◦ 2 tablespoons unsalted butter
◦ 4 slices bacon, cut crosswise into �-inch strips
◦ 6 ounces portobello mushrooms, cut into 1-inch pieces
◦ 1 small yellow onion, finely chopped
◦ 1 cup chicken stock
◦ 1 cup fresh or frozen peas
◦ 1 pound medium pasta shells
◦ 1 cup grated Parmigiano-Reggiano, plus more for serving
◦ Kosher salt and freshly ground black pepper, to taste
Recipe
Heat oil and butter in a 12-inch skillet over medium-high.
Add bacon and cook until crisp, 6 minutes.
Using a slotted spoon, transfer bacon to paper towels to drain. Add mushrooms and onion and cook until golden, 6 to 8 minutes. Add stock and peas and cook until reduced by half, 10 minutes. Keep warm.
In a large pot of generously salted boiling water, cook pasta until al dente, about 8 minutes. Drain, reserving � cup cooking water; toss pasta and cooking water with warm sauce, bacon, Parmigiano, salt, and pepper. Transfer to a serving platter and garnish with more Parmigiano.
Serves 6
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