Trumpet Mushroom, Spring Pea and Bacon Pasta

Ingredients

3-5 strips of bacon (save the rest for the next days breakfast)

1lb of pasta of your choice

1/4lb of royal trumpet mushrooms chopped coarsely (you can use most mushroom types)

1/2lb of English peas (NOTE: English pea shells are tough, you need to remove the peas from the hull)

2 tablespoons of butter or 2 tablespoons olive oil

1 clove of garlic

1 cup scallions/spring onions chopped

Salt and pepper to taste

A touch or red chili flakes if you like heat

Parmesan or Locatelli cheese grated over each plate at serving. 

Directions

First chop your scallions, garlic, mushrooms and shell your peas. Set aside and keep each item separate. 

In a large, pan (ideally cast iron enamel coated) crisp the bacon over medium-high heat, stirring occasionally, about 5 minutes. Transfer to paper towels to drain. Discard all but 2 tbsp. of the fat.

In a pot of boiling, salted water, cook the pasta until just tender (follow instructions on package). Drain; reserve 1/2 cup of the pasta water.

Heat the reserved bacon fat in the skillet over high heat; add an additional tsp of butter or olive oil. Add scallions and garlic, sauté 4 minutes. 

Once onions are cooked add peas to pan add your trumpet mushrooms tossing and cooking until browning slightly (about 4 minutes).

Next add reserved pasta water and either chop to for tear with your hands the bacon and add to pot. Simmer over medium heat, stirring.

Optional step: For a more creamy sauce you can at this point in the process add add some sour cream or half and half. Stir and simmer these ingredients for 1 minute, then continue to step below.

Now add pasta to the pan and toss until coated. Taste and add more salt & pepper if needed. Grate Parmesan or Locatelli cheese over top of each bowl and serve warm.  

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