Spaghetti with Bacon, Mushrooms and Herbs

This was a weeknight meal from my Sept 2012 issue of food network magazine.  It was super yummy and easy.

Image by Jason Hedlund

Ingredients:
6 slices thick-cut bacon, cut into 1/2-inch pieces
1 large onion, chopped
3 cloves garlic, minced
pinch of red pepper flakes
3 Tbsp tomato paste
12 oz mixed mushrooms, sliced
12 oz spaghetti, whole wheat
2 Tbsp unsalted butter
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh tarragon
grated Parmesan cheese, for topping (optional)

Directions:
1.  Bring a large pot of salted water to a boil.  Meanwhile, cook the bacon in a skillet over medium-high heat, stirring occasionally, until it begins to brown, about 5 minutes.  Add the onion, garlic, red pepper flakes and cook, stirring occasionally until onion is soft, about 5 minutes.  Add the tomato paste and cook, stirring, until the mixture is brick red, about 3 minutes.  Add the mushrooms and cook until just tender, about 3 minutes.
2.  When the water boils, add the pasta and cook until al dente, about 6 minutes.  Meanwhile, add 1 cup cooking water to the skillet with the sauce; stir and bring to a low simmer over medium heat.
3.  Reserve 1/4 cup cooking water, then drain the pasta and add to the skillet along with the butter and herbs.  Cook, tossing, until the pasta absorbs some of the sauce, 1-2 minutes.  Add the reserved cooking water to loosen, if neeeded.  Divide among bowls and top with cheese.  Enjoy!

Jason and Beth's Rating: 8/10

Nutrition:
210 calories
9g fat (5g saturated)
27mg cholesterol
160mg sodium
20g carbohydrates
2g fiber
5g sugar
10g protein