directions
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1
Saute bacon in a medium skillet until crisp. Transfer to a double thickness of paper towels to drain
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2
Spoon off and discard all but 1 tablespoon of the bacon fat from the pan
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3
Add the pignoli and saute, stirring, until golden
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4
Transfer to the paper towels with the bacon. Heat the butter and oil in the same skillet
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5
Then add the mushrooms and saute over moderately high heat, stirring, until the mushroom liquid cooks off and the mushrooms begin to brown
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6
Stir in the reserved bacon and pignoli
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7
Season with salt and pepper to taste
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8
Toss hot pasta with the bacon and mushroom mixture and the scallion
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9
Serves 4.
Bacon, Mushrooms, and Pignoli
ingredients
- 4 ounces thick-sliced bacon, cut into 2-inch lengths
- 2 tablespoons pignoli (pine nuts)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 6 ounces small mushrooms, trimmed and quartered
- salt and freshly ground black pepper to taste
- 1 scallion, trimmed and sliced