Shells with Mushrooms, Peas & Bacon

Name: Shells with Mushrooms, Peas & Bacon
Yield: Serves 6
Cuisine: Italian
Ingredients: Kosher salt and freshly ground black pepper, to taste; 1 small yellow onion, finely chopped; 1 cup chicken stock; 6 oz. portobello mushrooms, cut into 1″ pieces; 1 cup grated Parmigiano-Reggiano, plus more for serving; 1 cup fresh or frozen peas; 1 lb. medium pasta shells; 4 slices bacon, cut crosswise into ¼″ strips; 2 tbsp. unsalted butter; 2 tbsp. extra-virgin olive oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

Italian Comfort Food

By The Editors of Saveur

Published 2015

About

Shells are the ideal pasta to pair with a light sauce of stock punctuated with mushrooms, peas, and bacon, as their recesses will capture the flavorful ingredients. Orecchiette or farfalle would work well, too.

Ingredients

2 tbsp. extra-virgin olive oil
2 tbsp. unsalted butter
4 sl

Europe
Italy
Main course
Pasta
Mediterranean

Method

Heat oil and butter in a 12″ skillet over medium-high. Add bacon and cook until crisp, 6 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Add mushrooms and onion and cook until golden, 6–8 minutes. Add stock and peas and cook until reduced by half, 10 minutes. Keep warm.
In a large pot of generously salted boiling water, cook pasta until al