Last week we spent the week at the coast, beach combing, visiting sea lions, and as the sun went down, watching Twin Peaks (on Netflix) and drinking white wine. We ate our fair share of clam chowder, grilled cheese sandwiches, bay shrimp salad and clam strips. After a few days we needed a break from seafood and the fridge needed a good clean-out, so I cooked up a large skillet of pasta, of the bacon and parsley variety to be exact.
This pasta was unreal. Comments at the table included:
“Cheers to lunchtime wine!”
“Om nom nom.”
“I love you.”
- “No, not you, I mean I love you , but I was talking to the pasta.”
“Beef bacon is rad.”
“I’m going to have to lay down after this.”
The noodles slurped up perfectly, swimming in a white wine sauce, the bacon was perfectly salted, and the parsley and mushrooms gave it just enough earthy flavor to round it out. And can I just say how amazing uncured beef bacon is? Seriously special. I served this alongside buttered garlic french bread and a glass of white wine. I intended to make a green salad as well, but really, when you’re consuming a main dish of carbs, followed by a side of carbs, I’m not sure any other food, green or otherwise, is needed.
Bacon and Parsley Linguine
- 6-8 pieces of uncured beef bacon (I used Painted Hills)
- 1 lb. linguine (my favorite dried pasta)
- 3 Tablespoons olive oil
- 2-3 cloves garlic
- 1 small red onion
- 8 white button mushrooms, sliced
- 1 cup dry white wine
- 1 small bunch parsley, finely chopped
- course salt and black pepper
- optional: scant 1/4 teaspoon crushed red peppers
Cook bacon in a large cast iron skillet. Drain on towels and a plate, crumble. While the bacon cooks, boil a large pot of salted water, add the pasta and cook until al dente. While the pasta is cooking, add the olive oil to the still hot skillet and sautee the onions and garlic for two minutes. Then add the mushrooms and continue cooking until golden. Pour the wine into the skillet and let it cook down just a bit, then add the bacon and stir. The pasta should be done at this point, drain and add to the skillet. Toss with parsley, crushed red peppers and pepper. Serve piping hot.