This is such as easy dish to make on a Sunday because it will keep wonderfully in the fridge and can be used as leftovers for the rest of the week. I didn’t have fresh mushrooms but I had dehydrated sliced mushrooms from my quick sale purchases. I grabbed two handfuls of the dehydrated ‘shrooms, (yeah, precise I know) I put them in hot water and let them hydrate for at least an hour.
- 8 ozs Bacon, cut into ½ inch pieces
- 1 medium Sweet Onion, diced
- 4 ozs sliced Mushrooms, white button or Baby Bellas
- 1 sweet Bell Pepper, diced, use red, yellow or orange
- 4 Garlic cloves, minced or peeled and pressed
- 1 tsp dried Thyme
- Salt and Pepper to taste
- One 16 oz package of Spaghetti, break in half when it goes into the boiling water
- 2 tbsp unsalted Butter
- 2 tbsp of All Purpose Flour or Wondra
- 2 cups of reserved Pasta water
- ½ cup Half and Half
- 8 ozs of grated Cheese that melts easily ( I had 4 ozs of Colby Jack, 2 ozs of crumbled Blue Cheese and about 4 ozs of Garlic Dill Feta left over from a cheese board)
- ½ cup dry White Wine
In a heavy cast iron skillet, cook bacon, onion and bell pepper over medium heat until the bacon is crispy about 10 minutes. Add garlic, thyme and salt and pepper. Turn off heat. In a large soup pot cook pasta. Cook about two minutes less than package directions. The pasta will finish cooking with the residual heat from the cheese sauce. Drain, but keep two cups of the pasta water. Put pasta in a large bowl.
Using the soup pot, melt the butter over medium heat. When melted whisk in the flour. Whisk until smooth. This is actually making a blond roux. Whisk in half and half and ½ cup of the pasta water. Simmer and stir until smooth. Add the cheese. Stir until melted. Add the remaining pasta water and stir until smooth. Turn off the heat. Stir in the spaghetti. Mix until the pasta in covered in the cheese sauce.
Reheat the mushroom mixture in the skillet over medium high heat. The mixture should start to sizzle. Heat the mixture for about 3 to 4 minutes but don’t let the mixture burn. Add the dry white wine to deglaze the skillet. It might smoke a little. That’s okay. Stir the wine to deglaze the fond from the bottom of the skillet. Take off the heat. Stir in the mushroom wine mixture into the pasta and cheese sauce. Mix thoroughly making sure the pasta is not clumped together. You can garnish with fresh or dried parsley when serving. Enjoy!