Mushroom Skulls Spooky Pasta (Print View)
Squid ink pasta, mushroom skulls, and bacon in a creamy, aromatic sauce for a festive meal.
# What You'll Need:
→ Pasta
01 -
14 ounces squid ink spaghetti
→ Mushroom Skulls
02 -
16 button mushrooms, cleaned and halved
→ Sauce
03 -
2 1/2 tablespoons unsalted butter
04 -
1 tablespoon olive oil
05 -
1 small brown onion, finely diced
06 -
3 1/2 ounces Canadian bacon, diced
07 -
2 garlic cloves, minced
08 -
1/2 cup dry white wine
09 -
1/2 cup heavy cream
10 -
3 ounces parmesan cheese, finely grated
11 -
Leaves from half a bunch of fresh thyme
12 -
Kosher salt, to taste
13 -
Freshly ground black pepper, to taste
# Directions:
01 -
Using a paring knife, gently carve skull faces into the cut side of each mushroom. Set aside for sautéing.
02 -
Fill a large pot with water, season generously with salt, and set on the stove to bring to a boil.
03 -
In a large nonstick skillet over medium heat, melt 2 tablespoons butter with olive oil. Arrange mushrooms cut side down, ensuring faces are up. Avoid crowding; work in batches if required. Cook until undersides are caramelized and golden brown.
04 -
Flip mushrooms and cook no longer than one minute. Remove from the skillet and set aside on a plate.
05 -
Add remaining 1/2 tablespoon butter to the same skillet. Once melted, add diced onion and cook over medium-low heat until soft and translucent, around 5 minutes.
06 -
Stir Canadian bacon into the onions and cook for 2 to 3 minutes until lightly browned.
07 -
Add minced garlic and dry white wine. Cook, stirring frequently, until wine reduces by half and mixture is thickened and saucy.
08 -
Once water boils, add the squid ink spaghetti. Cook according to package directions until just al dente.
09 -
Add heavy cream to the skillet and cook for 2 to 3 minutes until sauce thickens slightly. Reserve a small amount of parmesan for serving; add remainder to sauce and stir until melted. Season to taste with salt and pepper. Remove from heat and set aside.
10 -
Reserve about 1 cup of pasta water before draining. Drain spaghetti and set aside.
11 -
Return skillet with sauce to low-medium heat. Add drained spaghetti and toss to coat. Add reserved pasta water as needed for desired sauce consistency.
12 -
Gently fold in sautéed mushroom skulls and sprinkle with fresh thyme.
13 -
Divide among serving plates and finish with reserved parmesan. Serve immediately.
# Notes:
01 -
Ensure mushrooms are not overcrowded in the pan to achieve proper browning and avoid steaming.