Pasta with Onions and Bacon
Submitted by judel on March 03, 2004 at 7:14 pm

This is the dish known in my family as 'the pasta that everyone likes.' The bacon and cheese don't go on until the end, so you can dish out a serving for anyone who doesn't eat those before you add them. And you can work around the onion pieces--the wonderful flavor will have already soaked into the pasta!

1/3 oz. Dried porcini mushrooms or 6 oz. fresh button mushrooms
4 Tbs. Olive oil
1 large onion (about 12 oz.), sliced thin
1/2 c white wine
salt and pepper
3 oz. Bacon or pancetta, cut into small pieces
1 lb. Fusilli or other curly pasta
1/2 c parmesan cheese

If using porcini, soak in warm water until soft, about 20 min. Drain, reserving liquid, and chop finely. If using fresh mushrooms, cut off stems and slice.

Heat the oil in a large frying pan over medium heat. Add onions and sauté, stirring occasionally, until golden, about 5 minutes. Add wine, porcini, and a little of the soaking liquid, and season with salt and pepper. (If using fresh mushrooms, sauté them with the onions.) Lower the heat, cover, and simmer gently for about 40 minutes.

In a separate pan, sauté the bacon. Set aside.

Cook the pasta in abundant salted water until al dente. Drain and add to the pan with the onions. Add the bacon and cook over medium heat, stirring frequently, for 2 minutes. Top with parmesan and bacon and serve.

Serves 4-6