Pasta with Sunchokes, Mushrooms & Green Garlic
Recipe by Local Roots recipe contributor, Emily Hanhan, @nomnivorous
12 ounces pasta, shape of your choice
2 ounces bacon, cubed
1.5 cups sliced green garlic - separate the white parts from the green parts*
10 ounces mushrooms, any variety, cut into thick slices
6 ounces sunchokes, cut into 1/4" wide slices
1 teaspoon kosher salt
1 teaspoon lemon juice
Parmesan or other hard cheese
*If you don't have green garlic, substitute with 1 cup sliced green onions and 4-6 cloves garlic
- Bring water and a few tablespoons of kosher salt to boil in a large pot. Add the pasta and set and cook until al dente.
- At the same time, in a large skillet, add the cubed bacon and turn the heat to medium. Cook, stirring regularly, until the bacon has let off some of its fat and the pieces are getting crispy and golden brown.
- Remove the bacon from the pan, keeping all bacon fat in the pan. Keep the pan on medium heat and add the white and light green parts of the green garlic. Cook for 3-5 minutes.
- Add the mushrooms to the pan and turn the heat to medium-high heat. Cook for 5-8 minutes.
- Once the mushrooms have started to get some color to them and have let off their water, add the sliced sunchokes and salt to the pan. Cook for another 5 minutes or longer - basically cook until the sunchokes are at your preferred texture.
- When the pasta is cooked, drain the pasta reserving one cup of the pasta water. Add the drained pasta back to your pasta pot, top with the cooked mushroom and sunchoke mixture along with the green parts of the green garlic, the cooked bacon and lemon juice. Toss together and add pasta water as needed for moisture.
- Transfer portions into bowls or plates and serve with lots of grated cheese on top.