Pasta with caramelised onion, bacon & thyme
INGREDIENTS
250g bacon, rind removed, chopped
200g button mushrooms, sliced thinly
3 medium (500g) red onions, sliced thinly
3 cloves garlic, crushed
1 tablespoon fresh thyme leaves
375g casarecce pasta
110g goat’s cheese, crumbled
salt and freshly ground black pepper
METHOD
Cook bacon pieces in a large non-stick frying pan until crisp. Remove from pan; drain on absorbent paper.
Add mushrooms to same pan, cook, uncovered, for about 5 minutes or until softened. Remove from pan.
Add onion, garlic and half of the thyme to same pan; cook, uncovered, for 15 minutes or until soft and browned lightly.
Meanwhile, cook the pasta in a large saucepan of boiling salted water,
uncovered, until just tender. Reserve ½ cup of pasta water; drain pasta.
Toss the pasta with the onion mixture, two-thirds of the bacon, mushrooms and cheese, ½ cup pasta water and seasonto taste with salt and pepper.
Serve pasta sprinkled with remaining bacon, mushrooms, cheese and thyme.
Not suitable to freeze or microwave.
WINE: Try a riesling with the fish and a semillon sauvignon blanc with the pasta.
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