Bacon, Soppressata
& Mushroom Pasta
Bacon, Soppressata &
Mushroom Pasta
Recipe by Deana Saukam
Creamy, smoky, hearty, and comforting, this pasta dish is made of pantry staples and is a sure-fire household favorite. Butter, cream, and olive oil add layers of full fat flavor while lemon juice, lemon zest and thyme lend a light and refreshing twist that will keep you going back for more.
Creamy, smoky, hearty, and comforting, this pasta dish is made of pantry staples and is a sure-fire household favorite. Butter, cream, and olive oil add layers of full fat flavor while lemon juice, lemon zest and thyme lend a light and refreshing twist that will keep you going back for more.
- Prep Time30 min
- Cook Time30 min
- Total Time1 hr
- Yield4
INGREDIENTS
- 4 Tbsp. extra-virgin olive oil
- 16-20 slices uncured soppressata
- 4 slices smoked bacon
- 1 lb. baby portabello mushrooms
- Kosher or sea salt salt
- 2 medium shallots, sliced
- 4 cloves garlic, sliced
- 1 lb. spaghetti, fettuccine or linguine
- ¾ cup heavy cream
- ⅓ cup fresh thyme
- Zest and juice of ½ lemon
- 2 Tbsp. unsalted butter, cut into pieces
- ½ oz. Parmesan, finely grated (about ½ cup), plus more for serving
- Freshly ground black pepper
PREPARATION
1
Bring a large pot of lightly salted water to a boil. Meanwhile, cut sliced bacon crosswise into thin slivers, and slice soppressata into julienne.
2
Place a large skillet over medium-high heat, and add 2 tablespoons olive oil and 1 tbsp butter.
3
Add bacon and soppressata and a sprinkling of pepper, and fry until golden and crisp.
4
Cook pasta in the large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.
5
Add mushrooms, season with salt and pepper and saute for about 5-7 min or until softened.
6
Reduce heat to medium and add shallots and garlic and cook, stirring often, until shallots are translucent and softened, about 2 minutes.
7
Using tongs, transfer pasta to pot with mushrooms and add cream and 1 cup pasta cooking liquid. Bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 3 minutes. Do not allow to overcook or the sauce will break.
8
Remove pot from heat. Add lemon zest and juice, thyme, butter, ½ oz. Parmesan, and lots of pepper and toss to combine. Taste and season with more salt if needed.
9
Divide pasta among bowls and top with more Parmesan. Serve immediately.
- Prep Time30 min
- Cook Time30 min
- Total Time1 hr
- Yield4
Ingredients
- 4 Tbsp. extra-virgin olive oil
- 16-20 slices uncured soppressata
- 4 slices smoked bacon
- 1 lb. baby portabello mushrooms
- Kosher or sea salt salt
- 2 medium shallots, sliced
- 4 cloves garlic, sliced
- 1 lb. spaghetti, fettuccine or linguine
- ¾ cup heavy cream
- ⅓ cup fresh thyme
- Zest and juice of ½ lemon
- 2 Tbsp. unsalted butter, cut into pieces
- ½ oz. Parmesan, finely grated (about ½ cup), plus more for serving
- Freshly ground black pepper
Preparation
1
Bring a large pot of lightly salted water to a boil. Meanwhile, cut sliced bacon crosswise into thin slivers, and slice soppressata into julienne.
2
Place a large skillet over medium-high heat, and add 2 tablespoons olive oil and 1 tbsp butter.
3
Add bacon and soppressata and a sprinkling of pepper, and fry until golden and crisp.
4
Cook pasta in the large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.
5
Add mushrooms, season with salt and pepper and saute for about 5-7 min or until softened.
6
Reduce heat to medium and add shallots and garlic and cook, stirring often, until shallots are translucent and softened, about 2 minutes.
7
Using tongs, transfer pasta to pot with mushrooms and add cream and 1 cup pasta cooking liquid. Bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 3 minutes. Do not allow to overcook or the sauce will break.
8
Remove pot from heat. Add lemon zest and juice, thyme, butter, ½ oz. Parmesan, and lots of pepper and toss to combine. Taste and season with more salt if needed.
9
Divide pasta among bowls and top with more Parmesan. Serve immediately.
