2014-05-01 / Lifestyles

Recipes

Creamy Fettuccine with Mushrooms and

Bacon

A simplified spin on pasta di Bosco – which typically uses veal stock, wine and dried porcini and fresh Portobello mushrooms—this 35-minute pasta has plenty of bold flavor, with smoky bacon, meaty mushrooms and fresh tarragon.

1 lb fettuccine

3 tbsps olive oil

1 medium onion, finely chopped

Kosher salt and pepper

1 clove garlic, finely chopped

3/4 cup whole milk

4 oz. lowfat cream cheese, cut into pieces

1/4 cup grated Parmesan (1 oz)

Pinch freshly grated or ground nutmeg

6 slices bacon

1 lb. mushrooms, sliced

1 tbsp roughly chopped fresh tarragon

Cook the pasta according to package directions. Reserve 1/4 cup of the cooking liquid, drain the pasta and return it to the pot.

Meanwhile, heat 1 Tbsp oil in a large skillet over medium-low heat.

Add the onion and 1/4 tsp each salt and pepper and cook, covered, stirring occasionally, until very tender, 6 to 8 minutes. Stir in the garlic and cook for 1 minute.

Whisk in the milk and bring to a simmer. Whisk in the cream cheese, parmesan and nutmeg and simmer, stirring occasionally, until slightly thickened, 2 to 3 minutes.

Cook the bacon in a second large skillet over medium heat until crisp, 5 to 6 minutes. Transfer to a paper towel–lined plate; break into pieces when cool.

Wipe out the skillet and heat the remaining 2 Tbsp oil over mediumhigh heat.

Add the mushrooms and cook, tossing occasionally, until golden brown and tender, 5 to 6 minutes.

Toss the pasta with the cream sauce, adding some of the reserved cooking liquid if the pasta seems dry.

Fold in the mushrooms, bacon and tarragon.

Breakfast Bake

1 tbsp olive oil

1 lb. hot Italian turkey sausage, casing removed

1 medium onion, finely chopped

1 medium red bell pepper, seeded and finely chopped

One 1-lb. loaf rustic French or Italian bread, cut into 1-inchthick cubes

2 cups grated Gruyere cheese (8 ounces)

6 large eggs

2 cups whole milk

1 cup heavy cream

1 1/2 tbsp sliced fresh chives, plus more for garnish

Kosher salt and freshly ground black pepper

Butter, for greasing pan

Butter a 4-quart baking dish.

In a large skillet, heat the oil over medium heat.

Once hot, add the sausage, onions and bell peppers. Cook, while stirring, until the sausage is cooked through and crumbly and the onions and peppers are soft, about 6 minutes.

Add the bread to the prepared baking dish. Stir in the sausage and pepper mixture and the cheese, reserving a bit of cheese for the top.

In a medium bowl, whisk together the eggs, milk, cream, chives and some salt and pepper. Pour the mixture evenly over the bread and give a little stir to make sure it’s evenly distributed.

Sprinkle with the reserved cheese. Cover with plastic wrap and let soak for 30 minutes.

Remove the casserole from the refrigerator and let come to room temperature for 30 minutes. Meanwhile, preheat the oven to 350 degrees.

Bake until the top is puffed and golden and a knife inserted in the middle comes out clean, about 1 hour.

Garnish with more chopped chives before serving.

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