MEGAN FRANCES LLOYD
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Kale Mushroom Linguine with Bacon

MUSHROOM KALE LINGUINE WITH BACON

Originally published by Tramontina USA

All of your favorites combined into one dish - with a little kale to keep things green. 

Serves: 4   |   Prep Time: 35 min   |   Cook Time: 30 min

INGREDIENTS

  • 4 Tablespoons unsalted butter

  • ½ lb. bacon, cut into small pieces

  • 1 lb. crimini mushrooms, sliced

  • 1 Tablespoon olive oil

  • 1 small shallot, minced

  • 3 cloves garlic, minced

  • 1½ Tablespoons fresh sage, chopped

  • ½ cup dry white wine

  • 1 cup chicken broth

  • ½ bunch kale, stems removed, roughly chopped

  • ¼ cup heavy cream

  • 1 cup Pecorino Romano cheese, finely grated, plus more for serving

  • Salt

  • Fresh ground pepper

  • 1 lb. dried linguine

INSTRUCTIONS

  1. Place butter in medium sauté pan on low heat. Heat until butter is a dark golden brown and smells nutty, watching it closely to prevent burning. Spoon brown butter into small bowl and set aside. Gently wipe out pan with paper towel.

  2. Heat bacon in same pan on medium heat until browned and crispy, 7-10 minutes depending on how crispy you like your bacon. Remove bacon pieces and place on a paper towel to soak up excess fat.

  3. Heat remaining bacon fat on medium-high and add half of the mushrooms to the pan. Cook for about 2 minutes to reduce and then add the other half. Stir mushrooms to coat in oil. If the mushrooms are not fully coated, add a tablespoon of olive oil. Cook for 5-7 minutes until mushrooms are golden, stirring every few minutes.

  4. Reduce heat to medium and add shallots, garlic, and sage. Season with salt and pepper. Cook for 2 minutes to soften.

  5. Add wine and chicken broth to pan. Turn up heat to medium-high to reduce almost all of the liquid, about 7-9 minutes.

  6. In the meantime, cook pasta in medium sauce pot of salted water until very al-dente, or still chewy and stiff in the middle. Drain pasta, reserving 1 cup of liquid.

  7. Once liquid is reduced, add kale, cream, and pasta liquid. Combine until coated. Remove from heat and stir in cheese and brown butter. Add a pinch of salt if needed.

  8. If you prefer your bacon chewy, stir the bacon into the pasta. If you prefer a nice crunch, sprinkle on top before serving.

  9. Serve with a grating of cheese and fresh ground pepper.