Tagliatelle With Mushrooms, Cipolline Onions and Bacon

By learen

Tyler Florence

Ingredients

• kosher salt
• EVOO
• 1/4 lb bacon, cut crosswise into thin strips
• 1 pint cipolline onions peeled and halved
• 1 lb mushrooms, sliced
• 2 garlic cloves, chopped
• needles from 1 fresh rosemary sprig
• cracked black pepper
• 1 lb tagliatelle
• 4 T cold unsalted butter, cut into pieces
• 1/2 c freshly grated Parmigiano-reggiano cheese, plus extra for serving
• Big handful of fresh flat leaf parsley

Details

Preparation time 45mins
Cooking time 45mins

Preparation

Step 1

Bring a large pot of salted water to a boil over high heat for the pasta.
Heat a 3 count of olive oil in a large skillet over med heat. Add the bacon and the onions and cook 7-8 min to render the bacon fat and get the onions nice and browned. Add the mushrooms, garlic, and rosemary and cook for about 12 min, until the mushrooms are well caramalized. Season with salt and pepper and rake the veggies out into a big serving bowl. Cover with a plate to keep warm. Dont wash the skillet.
By now the water should be boiling, add the pasta and cook al dente 8-9 min.
when it is halfway cooked, scoop out about 1 c of the pasta water and add it to the skillet. Put the skillet over med heat and add the cold butter and simmer for 8-10 min, until the liquid is reduced and thickened to a nice sauce consistency.
Drain the pasta and dump it into the bowl with the mushrooms and onions. Pour in the hot butter sauce. Add the cheese, pepper and parsley. Give it a toss and you're done.