Penne Boscaiola (Woodsman-Style Pasta With Mushrooms and Bacon) | Searching4Zen

Ingredients

• 1 ounce (30g) dried porcini mushrooms
• ¾ cup (180ml) dry white wine
• 6 slices thick-cut smoked bacon (about 6 ounces; 170g), cut into thin strips
• 1 pound (450g) mixed fresh cultivated and wild mushrooms, such as cremini, shiitake, maitake, hedgehog, or oyster, woody ends trimmed, thinly sliced
• Extra-virgin olive oil, as needed
• 1 medium onion (about 7 ounces; 200g), sliced
• 3 medium cloves garlic, minced
• 1 teaspoon minced fresh thyme leaves (from about 8 sprigs)
• Kosher salt and freshly ground black pepper
• 1 (28-ounce; 795g) can peeled whole tomatoes and their juices, crushed by hand or coarsely puréed with an immersion blender
• 1 pound (450g) dried tubular pasta, such as penne or rigatoni
• ¾ cup (180ml) heavy cream
• ¼ cup minced fresh parsley leaves and tender stems (about 1/2 medium bunch)
• 1 ounce (30g) freshly grated Parmigiano-Reggiano cheese, plus more for serving
• Meanwhile, in a Dutch oven or large sauté pan, cook bacon over medium-high heat, stirring often, until browned, about 5 minutes. Using a slotted spoon, transfer bacon to a plate.
• Meanwhile, bring a pot of salted water to a boil. Add pasta and cook until just shy of al dente. Drain pasta, reserving about 2 cups of pasta-cooking water.
• Click to share on X (Opens in new window) X
• Click to share on Facebook (Opens in new window) Facebook
• Dinner
• Main Dishes
• Pasta
• Yum