With the beautiful weather coming up, you may not think of using mushrooms in the kitchen; they feel a bit like autumn. But they are so tasty! Especially chestnut mushrooms: they have a delicious nutty and much fuller flavour than white mushrooms.
Since chestnut mushrooms are available year round in the Netherlands, we use them quite often in our kitchen, stir-fried with noodles; in a curry or we make a delicious classic sauce with a good piece of meat.
Today I have a recipe in which the chestnut mushroom is the hero of the dish. Bit of seasoning, some al dente spaghetti: simple as that!My mother in law once made this recipe on a weekday; from “you know, that pasta your mother made the other day” this has become a regular dish. These days we simply call it “pasta di mama”.
There’s a splash of Noilly Prat in this pasta; a French dry vermouth that is widely used in the kitchen. I find the Noilly Prat flavour typical for this dish and therefore actually essential. But of course you can leave it out, you will still serve a very tasty and easy weeknight pasta.
Pasta di Mama
- 150-200 gr spaghetti (preferably tasty thin spaghettini)
- 4 slices of bacon
- Oil for frying
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 125 gr chestnut mushrooms, cleaned and quartered (large ones in 6)
- Splash Noilly Prat to deglaze
- Few sprigs of parsley, chopped
- Freshly ground pepper
- Tasty olive oil
- Freshly grated Parmesan cheese
- In a large pan bring water with a pinch of salt to boil
- Meanwhile, fry the slices of bacon in a hot, dry pan
- Meanwhile cut the onion, garlic and mushrooms
- Remove the bacon from the pan and allow resting on a plate. Heat a small amount of oil in the same pan (you do not have to clean it between
- If the water boils: Cook the spaghetti according to the instructions on the package
- Fry the onion and garlic briefly. Note that it does not burn: the pan is probably still hot from frying the bacon!
- Add the mushrooms and cook until tender
- In the meantime cut the cooled bacon into fine strips
- Deglaze the vegetables with a dash of Noilly Prat (optional) and then add the bacon to the pan
- If the spaghetti is cooked: drain and mix with the vegetables
- Finish with a dash of tasty olive oil, freshly ground pepper, chopped parsley and Parmesan cheese