I consider Fridays my rest days from cooking: he lunches with officemates, and for dinner, we go on date night. No cooking, yay!
But my husband ate all the calzone last night, therefore no leftover food for my usual solo Friday lunch. So I needed to make a choice between cooking for one, or getting McDonald’s.
I don’t know if most people feel this way about cooking for one, but I feel like the satisfaction just isn’t there. There’s nobody to share the meal with, nobody to appreciate it other than yourself–which in a way sounds so self-centered–and nobody to tell you what could improve.
Anyway, I was on Instagram when I chanced upon Va Bene’s post on Organic Eggs Tagliatelle Truffle Pasta–my absolute favorite pasta dish to date. Instantly, I was up on my feet checking my pantry what pasta dish I can make today–without going to the grocery. (Because lazy.)
I had leftover cream, there’s Hickory Smoked bacon (which we’re loving nowadays) in the freezer, an opened bag of dried shiitake mushrooms, and linguine. That sounds like a creamy dish to me!
Prep time was a breeze, and so was cooking time. In just under thirty minutes, my pasta was smelling gloriously, and I was having a hard time taking a photo of it because all I wanted to do was to dig in!
You could say there’s no ounce of regret in cooking for one today. I wrote everything I did and used so that I can cook this again when my husband can join me.
Or another solo lunch, again. I don’t mind!
So here’s the recipe. Enjoy! (Or Pin it for later!)
Edit (20 Jan 2018): Made this again the following day and figured the smoked bacon may make a big difference in taste. I suggest smoked bacon over regular or maple- or honey-cured bacon if you have an option. Also, fresh pasta if you know how to make it! (I’ve never tried that yet.) Enjoy!
Creamy Bacon & Shiitake Pasta
Notes: Fettucine or tagliatelle would be great with this sauce, too. A dash of truffle oil before you serve this could be heavenly.
- 100g dried pasta
- 2 slices of smoked bacon, chopped
- 1/2 cup dried shiitake mushrooms
- 1 tbsp olive oil
- 3 cloves of garlic, minced
- 1/4 cup chopped onion
- 1/4 cup all purpose cream
- 1/4 cup chicken stock
- salt and pepper to taste
- a pinch of dried thyme
- parsley, fresh pepper, and chili flakes (optional)
- In a bowl, rehydrate shiitake mushrooms in one cup of hot water. (About 10-15 minutes.) Drain and reserve 1/4 cup of the water.
- Cook pasta in salted water until almost al dente, and set aside. Reserve some pasta water.
- Heat pan or saucepan on medium heat, add olive oil and sauté onion and garlic. Add bacon and sauté until cooked. If the bacon is fatty, remove excess bacon drippings, leaving only about 2 tbsp of oil in the pan.
- Add the mushrooms and cook for about a minute or two. Season with salt and pepper.
- Add chicken stock, 1/4 cup of mushroom water, cream, and thyme. Stir until well blended. Simmer for a minute or two until sauce is reduced. (If you’d like a thinner sauce, gradually add some pasta water until you get the consistency you desire.)
- Turn off the heat and toss pasta in. Serve with a garnish of chopped parsley, freshly ground pepper and chili flakes, if preferred.