![Linguine with Bacon, Kale, and Chanterelles](http://www.notjustbaked.com/wp-content/uploads/2016/10/Linguine-with-Bacon-Kale-and-Chanterelles-with-cheese-683x1024.jpg)
How about we start this Fall off with a super comforting new recipe on NJB! I know it’s been Fall for a few weeks, but we’ve been going and going that I didn’t have a moment to cook up a new recipe, so here it is and I’m thinking it’s a good one. Not only does it have bacon, which is great, but it’s not the star here! These gorgeous chanterelle mushrooms are the glory of this dish. They have a short season and making a simple quick pasta and have them be the star of the dish is the perfect way to enjoy them every year. You could totally use a different mushroom when these are not in season, because this pasta is all about mushrooms! Just swap them out for your favorite mushroom and voila, dinner.
![Linguine with Bacon, Kale, and Chanterelles](http://www.notjustbaked.com/wp-content/uploads/2016/10/Linguine-with-Bacon-Kale-and-Chanterelles-mise-683x1024.jpg)
![Linguine with Bacon, Kale, and Chanterelles](http://www.notjustbaked.com/wp-content/uploads/2016/10/Linguine-with-Bacon-Kale-and-Chanterelles-no-cheese-683x1024.jpg)
These are all simple ingredients, but treated the right way, you get an amazing dish for some much needed cold weather comfort.
Linguine with Bacon, Kale, and Chanterelles
serves 6
Ingredients:
1lb linguine, cooked
3 tablespoons plus 1 teaspoon olive oil, divided
4 slices thick cut bacon, cooked and chopped- omit for vegetarian
1/4lb chanterelle mushrooms, brushed clean, sliced 1/4 inch thick
1 teaspoon garlic, finely minced
1 bunch lacinto kale, stemmed, tear into medium pieces, lightly massage to soften.
1 large lemon
2 tablespoons fresh parsley, finely chopped
1/4 cup parmigiano reggiano cheese, grated
Method:
Cook pasta to al dente by following directions on package. Reserve 1 cup cooking water, after pasta has cooked using a ladle.
In a large skillet add 1 teaspoon olive oil over medium high heat, once oil is shimmering, add slices of bacon. Cook for about 3 minutes, turn and cook about 2 minutes. Bacon should be slightly crispy but not over cooked/hard. Remove bacon and place on a paper towel to drain. Reduce heat to medium low, add mushrooms, sauté for 1 minute. Add garlic and cook 30 seconds, or until fragrant.
Add 1 cup of reserved cooking pasta water to pan to de-glaze. Using a wooden spoon, scrape the bits of the bottom of the pan. Add kale, a pinch of salt and pepper, squeeze fresh lemon juice, stir to combine. Taste for seasoning, add salt and pepper if needed. Chop bacon.
Toss linguine, 3 tablespoons olive oil, mushroom mixture, and chopped bacon together in pan. Serve immediately with a sprinkle of fresh parsley and parmigiano reggiano cheese. Store leftovers in an airtight container for up to 3 days.
![Linguine with Bacon, Kale, and Chanterelles](http://www.notjustbaked.com/wp-content/uploads/2016/10/Linguine-with-Bacon-Kale-and-Chanterelles-wide.jpg)
No comments yet.