Go Back
Pasta with Bacon, Mushrooms and Tomatoes

Trofie Pasta with Bacon, Crimini and Cherry Tomatoes

Adapted from Giuliano Hazan's Thirty Minute Pasta
Course Entree
Cuisine Pasta
Keyword bacon, tomatoes
Author TheSpicedLife


  • 1 lb trofie pasta or another short, skinny shape cooked to al dente, 1/2 cup cooking water reserved
  • 1 medium sized yellow onion finely diced
  • 2-3 T unsalted butter
  • salt and pepper to taste
  • 2-3 T dry white wine I used an open vinho verde I had lying around
  • 5-6 slices bacon cut into 1-inch strips
  • 1 lb crimini baby portobello mushrooms, sliced
  • several handfuls of cherry tomatoes tiny ones left whole and large ones sliced in half
  • 1/2 cup pasta cooking water
  • 1/2 cup heavy cream
  • 1-2 oz freshly grated Parmigiano-Reggiano to taste
  • red pepper flakes to taste, optional


  1. Cook the pasta to al dente. When you drain, be sure to reserve about 1/2 cup of the cooking water.
  2. Heat the butter in a large skillet. Add the onions with a pinch of salt and sauté on medium high until golden brown, about 10 minutes. Add the white wine to the pan to deglaze any spots that are sticking. Scrape all the tasty bits up.
  3. When the wine cooks off, add the bacon. Cook, tossing, until the fat is rendered and the bacon is starting to get crispy, about 5 minutes.
  4. Spread the onions and bacon to the sides of the pan and add half of the mushrooms into the middle. Cook without stirring for 3 minutes, and then toss the mushrooms into the onion bacon mixture. Then push this mixture to the sides, and repeat with the remaining mushrooms. Cook until the mushrooms are golden brown and starting to shrink.
  5. Add the cherry tomatoes with a pinch of salt and toss. Let cook for 3 minutes.
  6. Add the pasta water and the cream. Bring to a boil. Let simmer briskly for 3 minutes, until the cream has thickened.
  7. Season with salt and pepper to taste. Turn off the heat.
  8. Add the drained pasta into the sauce along with 1 ounce of grated Parmigiano-Reggiano. Toss to throughly coat the pasta and evenly distribute the cheese. Serve topped with more freshly grated Parmigiano-Reggiano and red pepper flakes for those who want them.