服务：4至6

Briefly pan-fried with a touch of bacon and umami-rich soy sauce, aromatic mushrooms become the perfect foil for whole-grain spaghetti. With its delicate nuttiness, farro pasta is ideal here, but any whole-wheat pasta will be just as good.

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细海盐
12盎司。全麦意大面条
2盎司。培根，切成1/2英寸的碎片
1至2汤匙。特级初榨橄榄油
1磅。混合新鲜蘑菇，修剪和切成薄片1/4英寸（约7杯）
3个中葱，横向切成薄片，分成环（约3/4杯）
1汤匙。切碎的新鲜迷迭香
1/8茶匙。碎红辣椒片；品尝更多
2汤匙。减少钠酱油
3/4盎司。（3/4杯）细磨碎的帕马诺 - 雷吉亚诺；更多服务
现磨黑胡椒
1/3杯轻轻挤压切碎的新鲜平叶欧芹

卡路里（KCAL）：280
Fat Calories (kcal): 50
脂肪（g）：6
饱和脂肪（G）：1.5
多不饱和脂肪（G）：1
单不饱和脂肪（G）：2.5
胆固醇（MG）：5
钠（MG）：600
碳水化合物（G）：47
纤维（G）：6
糖（G）：3
蛋白质（G）：13

准备

将一大锅盐水煮好的水煮沸，并根据包装方向烹饪意大利面，直到不完全是牙本质为止。
同时，将培根用中火煮12英寸的重型煎锅，偶尔搅拌，直到开始酥脆，4至5分钟。将培根移至煎锅的侧面，将热量增加到中等高度，然后加1到2汤匙。涂上锅的油。油热时，加入蘑菇，葱和1/4茶匙。盐;煮，偶尔搅拌，直到蘑菇释放出液体并开始变成棕色，葱开始焦糖4至7分钟。加入迷迭香和胡椒粉，煮，搅拌，直到香，约30秒。搅拌酱油；它将迅速蒸发。将锅从火上取出，放在一边，部分覆盖，直到准备就绪。
储备1杯煮面条的水。排水the pasta and add it to the mushroom mixture. Return the skillet to medium-low heat. Add the cheese and 1/2 cup of the pasta water; toss vigorously with tongs for 1 to 2 minutes until a glossy sauce develops, adding a bit more pasta water as needed to loosen the sauce. Season generously with pepper and more salt and pepper flakes to taste. Serve sprinkled with the parsley and more cheese.

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评论(1 review)

斯拉特雷斯|2016年12月16日

Umami rich dish!Soooo flavorful. I used cremini, oyster and shiitake mushrooms. I had some spinach I needed to use. I decided to make a bed of fresh spinach for the pasta and it worked really well. It would also be delicious wilted into the dish. I had some great Reggiano I brought back from Italy. It all came together wonderfully and very quickly and I will definitely make this again.