Pasta with Mushrooms and Peas

Earthy, Tender, and Quietly Filling

There are pasta dishes that ask very little of you and give back generously — this is one of them. Rooted in the kind of weeknight intuition that doesn't require a recipe so much as a rhythm, it layers depth and softness in a way that feels almost effortless. The earthiness runs low and slow beneath everything, the way good flavor tends to. It's the sort of bowl that earns its place at the table not through spectacle, but through quiet, patient satisfaction.

Ingredients

• 1 package Alessi Porcini Mushroom Soup
• 16 ounces Alessi Organic Mezzi Paccheri
• 8 ounces bacon, diced
• 1/2 teaspoons Alessi Garlic Puree
• 1 1/2 cups frozen peas and mushrooms, thawed
• Alessi Sea Salt and Ground Black Pepper, to taste
• Parmesan cheese, optional

Instructions

1. Prepare mushroom soup according to package directions and keep warm.
2. Cook pasta according to package directions and reserve 1 cup of pasta water before draining.
3. Set pasta aside.
4. In a large sauce pan, cook bacon until crispy.
5. Add garlic puree, peas, and mushrooms and cook until vegetables have softened.
6. Add pasta to bacon and vegetables and mix well.
7. Ladle mushroom soup over pasta, 1 cup at a time until desired sauce amount is achieved, and toss to coat.
8. Season pasta with salt and pepper.
9. If sauce is too thick, add pasta water in ¼ cup increments until desired consistency is reached.
10. Serve with fresh grated Parmesan cheese.