Recipes
Spaghettini with Warm Bacon Mushroom Vinaigrette
- Banana Bread
This wonderfully versatile dish that Tim Cushman at Covina in Manhattan pairs with a juicy Sicilian Nero d'Avola from Tamì can be served as a main course or a reimagined pasta salad. Key to the mixed mushroom topping is a splash of balsamic vinegar, which adds both tang and subtle sweetness.
Ingredients
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1/4 cup extra-virgin olive oil
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1 pound sliced bacon, cut crosswise into 1/2-inch strips
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1 large onion, finely chopped
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8 ounces mixed mushrooms, such as cremini and stemmed shiitake, thinly sliced
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2 teaspoons finely grated garlic
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Kosher salt and pepper
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1/4 cup balsamic vinegar
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1 pound spaghettini
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1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
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1/2 cup thinly sliced basil, plus basil leaves for garnish
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White truffle oil, for drizzling (optional)
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