So I made this with asparagus, but after careful consideration [read: several helpings] I’ve come to the conclusion that it tastes better without. So. Add the asparagus if you like—it’s ~250 g, or about one bunch without the tips and woody ends—or not, your call. I’m not anti asparagus. I actually love the stuff. But in this case I want the bacon and morels to come through more.
If you decide to add the asparagus, blanch them for about 2 minutes in salted boiling water and then shock them in ice water. Toss with the pasta just prior to service to reheat.
30 g (1 thick slice) bacon 20 g (1.5 T) bacon fat or butter, optional 85 g (~1 c) morels 450 g fresh fettuccini 50 g Parmigiano-Reggiano, grated 60 g (about 1 cup, stuffed) pea shoots, roughly chopped
30 g (1 thick slice) bacon
20 g (1.5 T) bacon fat or butter, optional
Add to a large skillet. Turn heat to medium heat just until you hear it sizzle, then reduce to medium-low or low and cook until crispy, adjusting the heat to ensure the bacon fat doesn’t burn.
85 g (~1 c) morels
Reserve 8 small ones for garnish. Slice the rest lengthwise into 1/8th-inch-thick slices. Add to bacon.
450 g fresh fettuccini
50 g Parmigiano-Reggiano, grated
60 g (about 1 cup, stuffed) pea shoots, roughly chopped
Cook in well salted water to 2 minutes shy of al dente. Transfer the pasta directly to the pan with the bacon and mushrooms; do NOT discard the pasta water. Adjust the heat to medium. Add a third of the cheese to the pasta. Add 1 cup of pasta water. Use tongs or a few spoons to continuously stir the pasta. Add another third of the cheese. And another 1/2 cup of pasta water. Stir, stir, stir. Add the last of the cheese, the pea shoots, and, if needed to make it saucy enough, another 1/2 cup of pasta water. Stir until everything is well mixed and the sauce is emulsified. Divide among 4-6 bowls. Serve.