Serves 4
Ingredients
- 1 pkg Barilla Campanelle pasta
- 2 tbsp olive oil
- ½ lb double smoked slab bacon, sliced into ⅜” thick slices
- 1 lb mixed mushrooms (crimini, oyster, shimeji, or whatever your preference)
- 2 tbsp butter
- 3 cloves garlic, chopped
- ½ cup green peas (thaw at room temperature if frozen)
- 4 pinch nori, sliced
- ½ lemon, juiced
- 3 green onions (greens only)
- 4 tbsp crispy onions* (optional)
Sauce
- 1¾ cup whipping cream
- ⅓ cup soy sauce
- 4 tsp dashi powder*
- 1 tbsp granulated sugar
- ¼ cup Grana Padano cheese, finely grated
*most Asian grocery stores carry these ingredients
Method
To make the sauce, combine the whipping cream, soy sauce, dashi powder and sugar in a small saucepan, and warm over medium-high heat. Bring the mixture to a simmer, whisking to ensure the sauce does not burn on the bottom. Once the sauce comes to a simmer, remove from the heat and whisk in the grated Grana Padano. Reserve sauce.
Complete the prep first: Cut the bacon into approximately ⅜” pieces, and set aside (you can also ask your butcher to do this when you buy it). To prepare the mushrooms, slice button style mushrooms into ¼” slices, and pull the other types into 1” pieces. You are aiming to create bite-sized yet chunky pieces of mushrooms.
Fill a large pot suitable for boiling the pasta with water and set over high heat. In a large Dutch oven-style pot, add the olive oil and bacon and cook over medium heat. Cook for approximately 4 minutes, stirring every few minutes to achieve even browning of the bacon. The pasta water should be boiling at this point, add the pasta, and stir immediately to avoid it sticking to together. Cook the pasta for 10 minutes, or until al dente.
Increase the heat slightly on the Dutch oven to medium-high and add the prepared mushrooms. Saute the mushrooms until they have begun to caramelize on the edges, about 2 minutes. Add the butter and chopped garlic and cook until the garlic has just started to brown, but not burn. Quickly add all of the reserved sauce, being sure to scrape any remaining sauce out.
Quickly add all of the reserved sauce, being sure to scrape any remaining sauce out of the pot with a spatula. Remove from the heat and reserve. Once the pasta is cooked, add the Dutch oven back on to the stove over medium-high heat. Drain the pasta and add directly to the sauce. Add the peas, lemon juice, and sliced nori, then stir and simmer for 30 seconds to a minute, or until the pasta is well coated with sauce and the ingredients are all well distributed.
Serve pasta on 4 separate plates or family style, garnishing with the sliced green onions and crispy onions.
