Pasta in a frying pan with mushrooms, bacon and blanched herbs

4 servings

30 minutes

Pasta in a skillet with mushrooms, bacon, and blanched greens is a dish inspired by Yugoslav cuisine traditions that value the combination of rich flavors and fresh ingredients. Aromatic bacon is fried to a golden crust, while mushrooms add a rich, earthy taste. Shallots and chili peppers add spiciness, and fresh greens provide lightness. The pasta soaked in broth and rendered bacon fat becomes creamy and tender, while parmesan completes the composition with its salty-umami flavor. An ideal dish for a cozy dinner when you want something both hearty and refined. It pairs wonderfully with white wine or a light salad, highlighting its rich flavor palette.

Energy value per serving

• Calories: 585
• Proteins: 22g
• Fats: 15.8g
• Carbohydrates: 89.2g

Ingredients

• Extra virgin olive oil: 0.5 tbsp
• Bacon: 100 g
• Shiitake mushrooms: 200 g
• Shallots: 1 pc
• Chili pepper: 1 pc
• Chicken broth: 1 glass
• Fusilli pasta: 450 g
• Salt: to taste
• Ground black pepper: to taste
• Green: 1 bunch
• Lemon juice: 2 tbsp
• Grated Parmesan cheese: to taste

Cooking steps

1. In a large skillet over medium heat, heat the olive oil. Add the bacon and cook for 2 minutes until the fat renders and the bacon turns golden.

   Required ingredients:

   • Extra virgin olive oil: 0.5 tablespoon
   • Bacon: 100 g

2. Next, add the mushrooms, stir and cook for 5 minutes until the mushrooms turn brown and the bacon releases all its fat. Then add the shallots and chili pepper and continue cooking for 1 minute. Remove from heat, transfer the mixture to a bowl and set aside.

   Required ingredients:

   • Shiitake mushrooms: 200 g
   • Shallots: 1 piece
   • Chili pepper: 1 piece

3. In the same skillet, add the broth and bring it to a boil over high heat, add the pasta and cook for 2 minutes less than the time indicated on the package instructions, stirring occasionally.

   Required ingredients:

   • Chicken broth: 1 glass
   • Fusilli pasta: 450 g

4. Then add the greens and cook for another minute, followed by pouring in the bacon mixture along with the rendered fat. Continue cooking the pasta for 1 minute until al dente, the greens are blanched, most of the liquid evaporates, and a creamy sauce forms. If the pasta is not ready, add a tablespoon of water if necessary.

   Required ingredients:

   • Green: 1 bunch
   • Bacon: 100 g

5. Remove from the heat and add lemon juice and olive oil. Season with salt and pepper to taste. Plate it and sprinkle with grated Parmesan. Serve at the table.

   Required ingredients:

   • Lemon juice: 2 tablespoons
   • Extra virgin olive oil: 0.5 tablespoon
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Grated Parmesan cheese:  to taste