Tortiglioni with Mushrooms and Bacon

How to cook the pasta

The special feature of tortiglioni tubes is the clearly visible ridges on the surface, slightly twisted in a spiral, which hold the liquid part of the sauce or the additions well. Dry-cured smoked bacon fried in olive oil gives plenty of fragrant fat, which the pasta holds well, while the pieces of bacon and fried mushrooms act as the extras. Tortiglioni with mushrooms and bacon come out as pieces of similar size, which is convenient, as there is very little liquid sauce and it coats the pasta.

Since the pasta cooks quickly, you can fry the bacon with the mushrooms and cook the pasta at the same time.

1. Cook the tortiglioni until al dente, when the pasta is soft but still firm inside. In a large pot over high heat bring 2 l of water to a boil, salt it (10 g of salt, 5 g per 1 l, since the bacon and Parmesan are salty) and cook the pasta. Cooking time for this pasta is usually 11-12 mins, check the package of the particular pasta.

How to fry the bacon with the mushrooms

2. While the pasta cooks, fry the bacon until slightly crisp. Heat a large skillet over medium heat and pour in 1 tbsp of olive oil (if the bacon is fatty enough, you can skip the oil). Cut the dry-cured smoked bacon into very thin strips. By the way, bacon is quite often sold already sliced, which is convenient. Add the bacon to the skillet and fry over medium heat.

   

3. Fry the mushrooms with the bacon until dark browned spots start to appear. Wash the button mushrooms and dry them with paper towels. Cut the mushrooms into thin, large slices and add them to the fried bacon, reducing the heat under the skillet.

   

   Without covering with a lid, keep frying the bacon and mushrooms. Mushrooms usually release moisture quickly, and it has to evaporate. Once the moisture has evaporated, fry while stirring. No need to add salt, just add a little freshly ground black pepper.

How to combine the pasta with the bacon and mushrooms

4. Combine the pasta with the bacon, mushrooms and Parmesan. By this time the tortiglioni are ready. Drain them in a colander and add them to the fried mushrooms and bacon. Grate a piece of Parmesan on a fine grater (you can use a similar cheese instead, such as Grana Padano or Pecorino) and add it to the skillet. Stir thoroughly over low heat so that all the components are evenly distributed and the surface of the pasta is coated with fat and cheese.

   

Serving

5. Divide the tortiglioni among plates and serve right away, while the pasta is hot and has kept all its taste and aroma. If you like, add more black pepper and sprinkle with Parmesan. There is no need to add herbs, the dish should keep the aroma of mushrooms and fried bacon.

   

   The pasta is very filling, and you will not feel hungry until lunch. In season we serve a plate of sliced fresh vegetables on the side.