Bacon and Portobello Pasta

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a pot of well-salted water to a boil. Cook the pasta until about 1 minute shy of al dente. Before draining, reserve at least 1 cup pasta water.

Step 2

Meanwhile, cut the bacon into ½-inch pieces. Cook in a large skillet over medium heat until it has rendered most of its fat and is nearly crisp.

Step 3

Drain off excess bacon fat, but leave about 1–2 tablespoons in the pan.

Step 4

Add the sliced portobello. Cook with the bacon over medium-high heat for about 4–5 minutes, until the mushrooms have released their moisture and started to brown.

Step 5

Add a generous amount of black pepper, the garlic powder, onion powder, and crushed red pepper. Stir for about 30 seconds.

Step 6

Add 2 tablespoons tomato paste directly to the skillet. Cook it in the bacon fat for 1–2 minutes, stirring, until it darkens slightly from bright red toward brick red.

Step 7

Add about ½ cup pasta water and scrape up everything stuck to the bottom of the pan. Stir vigorously until the tomato paste, bacon fat, and pasta water form a smooth, glossy sauce.

Step 8

Add the drained pasta directly to the skillet. Toss over medium heat for 1–2 minutes, adding small splashes of pasta water as necessary. The sauce should cling to the pasta rather than pool underneath it.

Step 9

Turn off the heat. Mix in ¼–⅓ cup Parmesan. If you want it richer and glossier, add the tablespoon of butter here. Taste before adding salt—the bacon and Parmesan may already provide enough.

Step 10

Plate and finish with a generous amount of freshly grated Parmesan and more black pepper.