Spaghettini With Bacon, Mushrooms and Herbs

Ingredients

• Kosher salt
• 6 slices thick-cut bacon
• cut into 1/2-inch pieces
• 1 large onion
• chopped
• 3 cloves garlic
• minced
• Pinch of red pepper flakes
• 3 tablespoons tomato paste
• 12 ounces mixed mushrooms
• sliced
• 12 ounces spaghettini
• 2 tablespoons unsalted butter
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh tarragon
• Grated parmesan cheese
• for topping (optional)

Instructions

1. Bring a large pot of salted water to a boil.
2. Meanwhile, cook the bacon in a large skillet over medium-high heat, stirring occasionally, until it begins to brown, about 5 minutes.
3. Add the onion, garlic, red pepper flakes and 1 teaspoon salt and cook, stirring occasionally, until the onion is soft, about 5 minutes.
4. Add the tomato paste and cook, stirring, until the mixture is brick red, about 3 minutes.
5. Add the mushrooms and cook until just tender, about 3 minutes.
6. When the water boils, add the pasta and cook until al dente, about 6 minutes.
7. Meanwhile, add 1 cup of the cooking water to the skillet with the sauce; stir and bring to a low simmer over medium heat.
8. Reserve 1/4 cup cooking water, then drain the pasta and add to the skillet along with the butter and herbs.
9. Cook, tossing, until the pasta absorbs some of the sauce, 1 to 2 minutes.
10. Add the reserved cooking water to loosen, if needed.
11. Divide among bowls and top with cheese.
12. Per serving: Calories 716; Fat 38 g (Saturated 14 g); Cholesterol 61 mg; Sodium 1,156 mg; Carbohydrate 73 g; Fiber 5 g; Protein 23 g
13. Photograph by Andrew Purcell