Calamarata with Mushrooms and Bacon (boscaiola)

Serves 4

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large pot of water to a boil over high heat.

Step 2

Meanwhile, heat a large skillet or pot over medium heat. Add bacon and render until crisp, about 5-8 minutes. Remove and let drain on a paper towel. Set aside.

Step 3

Add mushrooms to bacon fat and let brown, about 8-10 minutes. Add a drizzle of olive oil if needed. Season with salt and pepper, remove to a plate and set aside.

Step 4

Add in shallots and garlic and cook until softened, about 3 minutes. Add in sage and cook until aromatic, about 1 minute more.

Step 5

Add tomato paste and cook until it begins to darken in color, about 2-3 minutes. Stir in chilis.

Step 6

Deglaze with wine and let reduce slightly.

Step 7

Stir in cream and season with salt and pepper. Turn heat to very low while you boil pasta.

Step 8

Season boiling water heavily with salt. Drop in pasta and cook to al dente.

Step 9

While pasta cooks, prepare the gremolata. Stir parsley, lemon zest, horseradish and grated garlic together in a small bowl. Season with a touch of salt. Set aside.

Step 10

Drain pasta (reserving a good amount of pasta water) and add to the pan with the sauce. Add in pecorino, reserved bacon and mushrooms and stir along with splashes of pasta water to create a creamy, emulsified sauce.

Step 11

Serve garnished with more grated cheese and the horseradish gremolata.

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