🍴Servings: 2 🍽️ Pre: 5 mins 🥓Cook: 20 mins
🥓INGREDIENTS:
- 3 Tbsp. bacon grease divided
- 2 oz. bacon, cut cross- wise into ½” pieces
- 1 1/2 c. sliced mushrooms
- Kosher salt
- 2 cloves garlic, minced
- 1 Tbsp. fresh rosemary, minced
- 8 oz. fresh or dried tagliatelle
- 1/4 c. dry white wine
- 1/2 c. heavy cream
- 1/2 c. freshly grated Parmesan, plus more for serving
🍳INSTRUCTIONS:
Step 1：
In a large, high- sided skillet, heat 2 tablespoons bacon grease over medium- low heat. Add bacon and cook, stirring occasionally, until crisp, about 5- 7 minutes. Transfer to a plate, leaving as much fat in the pan as possible.
Step 2：
Increase heat to medium- high and add mushrooms. Cook until browned, about 5 to 7 minutes, stirring once halfway through. Season with ¼ teaspoon salt, and transfer to the plate with the bacon. Reserve the skillet.
Step 3：
Bring a large pot of water to a boil and add 2 tablespoons salt. Add tagliatelle and cook until very al dente, a few minutes shorter than the time indicated on the package. (It should be very chewy.) Reserve at least 1 ½ cups of the pasta water before draining.
Step 4：
Heat 1 tablespoon bacon grease in the reserved skillet over medium heat. Add garlic and rosemary, stirring until fragrant, about 1 minute. Add wine and cook until the pan is almost dry, 2 to 3 minutes. Add the pasta, 1 cup pasta water, cream, and ½ teaspoon salt and cook, tossing frequently, until pasta is cooked to al dente and the cream and cooking liquid have emulsified into a creamy sauce. (Add more pasta water if necessary.)
Step 5：
Add bacon and mushrooms, remove skillet from the heat and toss in Parmesan.
Step 6：
Top with additional Parmesan to serve.
