During a typical work week, Minh and I are always scrambling to figure out what to eat for dinner. Several factors are involved:
- Who’s eating?
- How much time do we have?
- What do we feel like eating (or not eating)?
Often times, we end up just picking up something quick (Carl’s Jr, McDonald’s, Taco Bell, pizza, etc.) because it’s quick and “easy”. Other times it becomes a huge ordeal trying to make something that will please everyone (for a family that is used to rice every night) and edible by everyone (Anni has Celiac’s, Mom doesn’t like Parmesan, Dad doesn’t like pizza, Minh doesn’t prefer traditional family Vietnamese food, etc.). So.. for 2011… I resolve to try to cook dinner more often rather than eating out. And with all the new cookbooks and kitchen gadgets I got, I should be motivated to cook. Here’s what I made with my new pasta maker…
Fresh Pasta with Bacon, Mushrooms and Brown Butter
Minh and I busted out the new pasta maker he got me for Christmas and tried our hand at fresh pasta. I’ve made it before, years ago when I was in grad school (and had more time). It was pretty quick once we actually had a dough made (my first two attempts failed miserably).
- 1 batch of fresh pasta (we made fettuccine)
- 1 bag of sliced cremini mushrooms, cut into 1/2 inch pieces
- 1/2 lb sliced bacon
- 4 tbsp unslated butter
- salt and pepper
- chopped fresh chives (optional)
- shredded Parmesan (or other cheese)
- Make the pasta (see a book for this). Boil in a pot of salted water for a few minutes.
- Meanwhile, cook bacon in a large skillet over medium heat. Once crispy, transfer to a paper towel lined plate.
- Drain off most of the bacon grease from the skillet. Melt butter in the skillet, then add mushrooms.
- Saute mushrooms until cooked (about 7 minutes or so) and remove from heat.
- Return bacon to the skillet and toss in cooked pasta.
- To serve, top with chives and cheese.