Bacon and eggs? Yes please! Bacon and Egg Pasta With Mushrooms and Spinach is a mouth-watering combination of the breakfast classic (with a twist!) combined with healthy spinach and meaty mushrooms… Tossed with your favorite pasta, this tasty dish can be on your table in less than 30 minutes!
Cured egg yolks deliver a unique hit of richness, salt, and umami to anything you grate it over. We’d almost dare to say it’s better than Parm.
~~ Bon Appetit Magazine
Are salt-cured egg yolks on your “radar” yet? If not, take a look at Cured Egg Yolk. These golden disks when grated or shaved add a unique, salty, umami finishing touch to any dish. You may not even be aware that it’s there, but it adds depth and complexity. While they taste sophisticated and seem to be a bit of a splurge, my resourceful side wins on this one… We love Pisco Sours and other recipes that require only the whites of the eggs. Salt cured egg yolks are an excellent way to use the remaining yolks! I’d say this is a win-win. 😀
Salt cured egg yolks are incredibly quick and easy to make. After the eggs are separated, they spend a few days in a container with a mixture of salt and sugar. The semi solid yolks then get rinsed and placed on a rack in a warm oven for two hours. Once they’re dried, they will have the texture of firm cheese. Grate them with a microplane, shave with a peeler, or crumble them into pasta or a salad. You can store them in the refrigerator for a month.
Now that I’ve sold you on salt cured egg yolks, would you like to hear about this divine pasta dish? Yes, I said “divine.” The process of developing recipes for my blog typically means eating the same food over and over again. Repetition can be a drag… Not so with my Bacon and Egg Ravioli With Mushrooms and Spinach! My hubby agrees with my choice of adjectives. We both looked forward to reruns on this one!
The other “star” ingredient in this dish is Roasted Mushroom Stock. Making the stock requires about 1 to 1 1/2 hours. Using a pressure cooker saves about 30 minutes. The eggs take about 4 days. Who has 4 days to prep a dish? Most of us do not. However, If you enjoy cooking, and take advantage of some downtime to get the salt cured egg yolks and a batch of mushroom stock made, you can have this deliciousness more than once, and the prep will be complete. The yolks will be fine in the refrigerator for a month, and the mushroom stock freezes beautifully. Conversely, you might opt to purchase a good quality mushroom stock or substitute chicken stock, and use a good block of parmesan to shave over the top. Just keep in mind, the results won’t quite measure up to my description. 😉
Recommended Kitchen and Pantry Items:
- Cheese, Truffle, Chocolate Shaver
- 5 quart Pasta Pot with Strainer Lid
- Classic Mushroom Stock
- Mushroom Broth
- Disclaimer: If you purchase from Amazon through my website, I may receive a small compensation. This helps to offset the costs of my blog. 🙂
Bacon and eggs? Yes please! Bacon and Egg Pasta With Mushrooms and Spinach is a mouth-watering combination of the breakfast classic (with a twist!) combined with healthy spinach and meaty mushrooms... Tossed with your favorite pasta, this tasty dish can be on your table in less than 30 minutes!
15 minPrep Time
15 minCook Time
30 minTotal Time
- 2 thick bacon slices (about 3 ounces), cut into lardons see notes
- 1 teaspoon garlic, minced
- 1 shallot or 1/2 small red onion, minced
- 2 cups mushrooms, sliced
- 1/2 cup marsala or sherry see notes
- 1 teaspoon fresh rosemary, finely chopped
- 1 cup mushroom broth/stock see notes
- 9 ounces fresh pasta see notes
- 4 cups baby spinach
- 2 salt cured egg yolks see notes
- Italian flat leaf parsley, chopped
Fry the lardons (chopped bacon pieces), and drain on paper towel.
Put a pot of generously salted water on to boil.
Remove most of the bacon fat from the pan. Add the garlic, shallot or onion, and mushrooms. Saute until soft and just beginning to brown.
Deglaze the pan with the marsala or sherry. Add the fresh rosemary. Cook until reduced by about half.
Add the mushroom broth/stock. Bring back to a boil, and reduce by half again. The contents should not be soupy.
Toss in the baby spinach, and cover. Turn off the heat while you cook the fresh pasta.
Add the pasta. Cook according to the pasta package instruction (just to al dente!)
Gently fold pasta into the spinach and mushroom mixture. Top with crispy bacon.
Plate the pasta. Shave or grate the egg over top. Garnish with chopped parsley.
Enjoy! (I promise you will!)
"Lardons" is the French term for small slices of bacon.
You can substitute white wine for the marsala or sherry, but the marsala and sherry are perfect with the mushrooms.
Of course I highly recommend homemade roasted mushroom stock. Again, you can sub in commercial mushroom stock or even chicken broth/stock.
I managed to find a really good mushroom ravioli in the refrigerator section of my market. You can use your favorite pasta, but fresh is preferable (available in most markets). Of course your own homemade would be an excellent option as well. A 9 ounce package serves 2 pretty generously. The package says 2.5 servings... Not sure what that means!
If you're not ready to try doing the salt cured egg yolks, substitute a good quality parmesan. Just keep in mind, it won't have the same complexity.