This dish was the first thing I ever cooked for my wife, while we were dating. So I like to tell people this dish landed me a spouse!
I received some mushrooms in a Community Supported Agriculture share from a nearby farm, and started with that. I asked myself, “What else do I have that will go with these?”
I also had a sample of the busiate (boo-see-ah-tay) pasta from one of my distributors, and just happened to have bacon, cream and cheese handy in the kitchen…my good luck.
So if you are looking to impress a new love (or even one who’s been around for a while) for Valentine’s Day, you need look no further. This recipe goes straight to the heart.
1 pound busiate pasta
6 to 8 ounces finely chopped lean bacon
4 ounces chopped mushrooms
1/2 pint whole cream
1 1/2 cups finely shredded or grated cheese (I used Sartori Gold this time)
Start a large pot of water with some salt for pasta. In a large skillet over a medium/low heat, start cooking the chopped bacon. Once the bacon is done, but not crispy, drain most of the grease, and add the chopped mushrooms. Cook pasta 10 to 11 minutes to al dente. Add cream. After it has heated, slowly add cheese. Turn down heat a little and allow to thicken. After the pasta is done, remove pasta from water and add to skillet. If you like your pasta a little saucier, don’t add all of the pasta. I reserved a little of the bacon and mushrooms to use as garnish.
Robert Palleja loves to cook, and owns Di Olivas, an olive and balsamic vinegar-tasting emporium, located at 617 S. Main St. in St. Charles. Visit diolivas.com.
