Thursday, June 9, 2011

chels kicks it off with some "small ears," bacon, some citrus...

or in other words...

orecciette with mushroom, orange and bacon


1 pkg orecciette pasta
1 carton of white or button mushrooms, diced in 1/3" cubes
6 slices of thick-cut bacon, diced in 1/3" cubes
1 small red onion, diced in 1/4" cubes
2 tbsp butter
zest & juice of one orange (a little lemon juice too, i think)
1/2 c heavy whipping cream
fresh ground black pepper
1/4 c. grated parmesan cheese (fine or coarse, doesn't matter)
1/4 tsp thyme (if dried; whole tsp, chopped fine if fresh)
1/4 or 1/2 tsp crushed red pepper flakes


- bring large pot of water to a boil. season with salt; add pasta and cook according to package directions, stirring occasionally, until 1 minute before the pasta is al dente. drain pasta, reserving 1/4 c. of the cooking water.
- while the pasta is cooking, in large saute pan - over med-high heat - saute onions with thyme, crushed red pepper, and salt & pepper in butter for a minute or two, add bacon.
- saute until bacon pieces just start to turn crispy on the edges, and the onions are translucent, but not golden. add mushrooms, and saute until the mushrooms are just cooked through.
- add the reserved pasta water, orange juice (with a splash or two of lemon juice), half of the orange zest, and the cream; bring to a boil, stirring. add the orecciette.
- cook, stirring until sauce coats pasta and the pasta is done. season with addition salt & pepper to taste.
- remove from heat, stir in parmesan cheese, and serve.

p.s. if you don't like mushrooms, you can leave them out and i might forgive you. i would say if you're not going to use the mushrooms, you don't have to use much of the thyme or the crushed red pepper, either.

the next time i make this recipe, i will get a good picture to share.

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