I’m taking a break from Weenie’s recipes to make this incredibly spooky Halloween pasta from Belly Rumbles! I thought it looked fun and spooky for the kids to make with me, and we were all blown away by how delicious it was!!! This recipe is a must!!
14 oz squid ink spaghetti 16 button mushrooms 2 ½ tablespoons butter 1 tablespoon olive oil 1 brown onion (small) | finely diced 100 grams bacon | short cut/Canadian bacon 2-3 garlic cloves ½ cup dry white wine ½ cup thickened cream 3 oz parmesan cheese | finely grated ½ bunch fresh thyme | leaves removed from woody stems
Prepare mushroom skulls. Place a large pot of water with a generous sprinkle of salt on the stove ready to bring to a boil. In a large non-stick frying pan, melt 2 tablespoons of butter with olive oil over medium heat. When the butter is foaming, place mushrooms in the pan cut side down, skull faces up. Cook mushrooms until browned and caramelized on their undersides. Flip mushrooms over and cook for no more than a minute. Remove from the frying pan, place on a plate, and set aside. Using the same frying pan the mushrooms were cooked in, add the remaining ½ tablespoon of butter, and melt. Add onions to the pan and cook over medium-low heat. Once the onions are soft and translucent add bacon to the pan and cook a further 2-3 minutes. Add garlic and white wine to the pan and continue cooking. Then add cream to the pan and continue to cook. Reserve a couple of pinches of parmesan cheese to sprinkle over the finished dish. Then add the rest of the parmesan to the bacon mixture. Stir continuously until the cheese has melted through the bacon mixture. As soon as the pot of water comes to a boil, drop the squid ink spaghetti in. Drain the spaghetti. Place the pan with the sauce back on low-medium heat, and add the spaghetti. Add skull mushrooms to the pasta and gently toss them through. Serve spooky pasta immediately with a sprinkle of fresh thyme and the reserved parmesan cheese.