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Mushroom Pasta Amatriciana

Created by: Howcan Team

Ingredients

8 oz of pasta
4 slices of bacon, chopped
1/2 cup of onion, diced
2 cloves of garlic, minced
1 can (14 oz) of diced tomatoes
1/2 teaspoon of red pepper flakes
1 cup of mushrooms, sliced
1/4 cup of grated Parmesan cheese
Salt and pepper to taste

Instructions

Cook the pasta according to package instructions. Drain and set aside.
In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the bacon fat in the skillet.
Add the diced onion to the skillet and cook until softened, about 3 minutes. Add the minced garlic and cook for an additional 1 minute.
Stir in the diced tomatoes and red pepper flakes. Simmer for 10 minutes, stirring occasionally.
In a separate skillet, sauté the sliced mushrooms in a little olive oil until they are golden brown and tender.
Add the cooked pasta and sautéed mushrooms to the skillet with the tomato sauce. Toss to combine and heat through.
Season with salt and pepper to taste. Serve the pasta amatriciana topped with the crispy bacon and grated Parmesan cheese.
Enjoy your delicious Mushroom Pasta Amatriciana!

Pasta Amatriciana is a classic Italian dish hailing from the town of Amatrice in the Lazio region. This flavorful pasta sauce traditionally consists of tomatoes, guanciale (cured pork cheek), pecorino cheese, and a hint of spicy chili. The addition of earthy mushrooms brings a delightful twist to this beloved recipe, creating a rich and savory depth of flavor. Renowned chefs like Gennaro Contaldo and Jamie Oliver have popularized this dish, while restaurants in Rome and Amatrice serve up authentic versions. The key to a perfect Pasta Amatriciana with mushrooms lies in the quality of ingredients and achieving the ideal balance of flavors.

45 min

450 calories

Instructions

Cook the pasta according to package instructions. Drain and set aside.
In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the bacon fat in the skillet.
Add the diced onion to the skillet and cook until softened, about 3 minutes. Add the minced garlic and cook for an additional 1 minute.
Stir in the diced tomatoes and red pepper flakes. Simmer for 10 minutes, stirring occasionally.
In a separate skillet, sauté the sliced mushrooms in a little olive oil until they are golden brown and tender.
Add the cooked pasta and sautéed mushrooms to the skillet with the tomato sauce. Toss to combine and heat through.
Season with salt and pepper to taste. Serve the pasta amatriciana topped with the crispy bacon and grated Parmesan cheese.
Enjoy your delicious Mushroom Pasta Amatriciana!