Whole Wheat Spaghetti With Mushrooms, Spinach And Bacon Recipe
Ingredients
- 1 lb whole wheat spaghetti
- 8 oz. bacon, cut into 1/2 inch pieces
- 1/2 onion, chopped
- 1 leek, halved, washed and cut crosswise into 1/2 inch slices
- 12 oz cremini mushrooms, halved or quartered, depending on size
- 2 garlic gloves, minced
- 1 olive oil, your best
- 1 bn spinach, washed, left whole
- 1/2 cup parmesan, freshly grated
- s+p
Instructions
- Bring a large pot of water to a boil, add plenty of salt and cook spaghetti almost al dente, about 10 min. Drain, reserve 2 cups of the cooking liquid.
- Meanwhile, fry the bacon, until translucent and brown around the edges. Take out of pan. Saute onions and leek in the bacon fat 4 or 5 min., than add mushrooms and cook for 5 more minutes. Add garlic, cook for 1 more minute. Add the drained pasta and 1 cup cooking liquid, add Parmesan, the reserved bacon and spinach and cook , until the spinach is wilted and the parmesan melted into a sauce, about 3 or 4 minutes. Evtl. add some more water. Adjust seasonings, put in a big heated bowl and serve, with some extra parmesan at the table.
