Jon and I were total lame-oh’s last night. We had made plans the night before with Molly, Mike and Nate to go to a comedy show last night, but when it came down to it I just felt like staying in and making dinner. I guess that’s what happens when you have to get up every day at 6AM, you turn into a grandma. Sorry guys for not making it! What we did end up doing was having a little date night where we made dinner together and watched Top Chef.
We made this:
…excluding the cippolini onions. I have no idea what those are. We just ended up using pearly onions instead.
It was super delicious! It was another one of Tyler Florence’s recipes, and Tyler almost never done us wrong. His shrimp scampi recipe is equally as delicious as this recipe. I like pastas that just have a light, buttery sauce and that’s exactly what these have.
First Jon peeled all of the baby pearl onions and sliced all of the mushrooms
We used a pint of each of these. Oh, and they were crimini mushrooms but I really don’t think it matters what kind of mushrooms you use. Use whatever kind you like.
While he did that, I chopped up about 4 or 5 slices of bacon
(Jon was really getting into the whole “take pictures for the blog while we cook” thing.)
Add 2 Tbs of olive oil to a pan over medium heat and cook bacon and onions until they start to brown.
Then, add the sliced mushrooms and two cloves of garlic smashed with your knife and peeled.
Meanwhile, go out to your cute little herb garden (that you refinished yourself) and pick a sprig of rosemary and a handful of parsley
Oh, you don’t have one of these? Then just sneak into my backyard and steal some of mine. I’ll never notice.
(PS. some asshole bug is eating my basil. Warning to you bug….if I catch you, I WILL kill you. Beware.)
Pull the needles off of the rosemary sprig and throw them in the pan. Cook for 10 minutes, until it looks like this.
Once it’s been 10 minutes, dump the mixture into a large mixing bowl and cover with a plate while you cook your pasta.
Cook a pound of fettucini until al dente and throw that into the bowl with the mushroom and onion mixture.
Take a cup of the pasta water and throw it into the pan you had cooked the bacon and mushrooms and stuff in over medium heat. Add half a stick of butter cut into smaller slices and simmer for about 8 minutes, until it’s thick and sauce-like.
Pour that over into the bowl with everything else, add 1/2 a cup of parmesan (apparently my favorite ingredient), your handful of parsley chopped up, and give it a toss. Top with MORE of my favorite ingredient.
Tonight Jon’s making one of his favorites, kale soup. I’m pretty sure he’s planning on guest blogging about it tomorrow so stay tuned for that if you like soup. Jon is kind of a big deal when it comes to making soup so it should be a good one.