An engineer in the kitchen

Helicoidal Pasta with mushrooms, bacon and spinach or Fusilli portobello & bacon Ingredients 300 g helicoidal pasta or fusilli 1 bounch of spinach 250 g portobello 100 g bacon 1/4 cup of olive oil 1/4 cup of white wine 2 clove of garlic (chopped) 1 bounch of parsly Salt and pepper Preparation Step 1 Bring a large pot of water to a rolling boil. Add a generous amount of salt add the helicoidal pasta and cook it arond 10 or 12 minutes. Drain the water and set aside. Step 2 Drop a small handful of spinach leaves into the oil. Shield yourself from potential splatter. It only takes one second for the leaves to pop. Immediately fish them from the oil with a strainer and place onto a towel-lined plate. The leaves should become crisp and translucent, but not darkened or it will be bitter. Step 3 Cut the bacon. Add the mushrooms. Set aside Step 4 In a saucepan, bring the garlic, add the mushrooms, the bacon, salt and pepper. Reduce the white wine over medium heat until it becomes half of 1/4 cup. Step 5 Add the helicoidal pasta. Place onto serving platter, drizzle with some extra virgin olive oil and parsley. Step 6 Garnish with spinach crisps when ready to serve. Enjoy it!!!