Fusilli with Bacon, Onions, and Mushrooms
- Coarse salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 3 slices thick-cut bacon or pancetta, cut into 1/4-inch pieces (about 3/4 cup)
- 1 large yellow onion, halved lengthwise and thinly sliced (3 cups)
- 10 ounces cremini mushrooms, trimmed and cut into 1/4-inch slices (3 cups)
- 3/4 pound fusilli or other short pasta
- 1 cup loosely packed fresh mint or parsley leaves, chopped
- 2 ounces finely grated Parmesan cheese, finely grated (3/4 cup)
- Produce
- 10 ounces cremini mushrooms (1 trimmed and cut into 4-inch slices)
- Mint or parsley, loosely packed fresh leaves (1 cup)
- Yellow onion, halved lengthwise and thinly sliced (3 cups), large (1)
- Meat
- 3 slices thick-cut bacon or pancetta, thick-cut (1 cut into 4-inch pieces)
- Cooking & Baking
- Olive oil, extra-virgin (1 tablespoon)
- Salt and freshly ground pepper, Coarse (1)
- Pasta & Grains
- Fusilli or other short pasta (3/4 pound)
- Dairy
- Parmesan cheese (2 ounces)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published April 23, 2012 (10 months ago).
52 people saved this recipe.
