My secretary asked me for a recipe for pasta and I dredged this one up - I hadn't made it in eons but it was always a fave.
RIGATONI DEL CURATO
Makes 6 servings
3 tablespoons butter
1 pound mushrooms, thickly sliced
1 small package of dried mushrooms (usually porcini, shiitake, morels)
8 slices thick cut bacon, cut into 1-inch pieces
1/2 teaspoon fresh rosemary, to taste, very finely chopped
1/2 cup dry white wine
1 pound rigatoni
3/4 cup heavy cream, whipped to peaks
2 cups freshly grated Parmigiano-reggiano
1. Melt the butter in a large skillet. Add the bacon and sauté; drain off most of the fat. Take bacon out of the pan and set aside.
2. Add fresh mushrooms to the pan. Cook, on high heat, until mushrooms begin to brown. Add wine, rehydrated dried mushrooms and rosemary. Return the bacon to the pan.
3. In a bowl, fold grated cheese into whipped cream; set aside.
4. Cook the pasta until al dente. Transfer to a serving bowl or platter. Pour on bacon-mushroom mixture; toss to blend. Top hot pasta with whipped cream mixture; toss again. The cream mixture will melt into the pasta. Serve hot.
Definitely not a weight watcher recipe!