Smoky Trofie with Bacon and Mushrooms

Last time I was in Eataly, Mario Batali's New York food emporium, I picked up a lovely package of trofie pasta. Trofie is a small spiral-shaped pasta, about as long as penne but thinner. It's not very common in grocery stores, which is a shame, since it's a great shape for picking up little bits of sauce. Like the risotto, this dish also combines bacon and mushrooms, finished with smoked olive oil for additional smoky flavor.

Smoky Trofie with Bacon and Mushrooms

1 lb. dried trofie pasta
1/4 lb. black forest bacon
1 tsp. unsalted butter
1/2 lb. cremini mushrooms, cleaned and sliced thinly
2 tbsp. chopped fresh rosemary
4 garlic cloves, minced
Salt and pepper, to taste
1/4 cup dry vermouth
2-3 oz. blue cheese, cut into 1/2-inch chunks
2 tbsp. smoked olive oil
Grated parmigiano-reggiano

1. Cook trofie according to package directions for al dente in a large pot of salted water. Drain and set aside in pot with the lid on to keep warm.

2. Brown bacon in a large skillet over medium heat. When crisp, remove from pan and set aside on a paper towel lined plate. Drain off the bacon fat (you can leave a little in the skillet, I wouldn't suggest wiping it clean). Add the unsalted butter and the mushrooms. Sauté mushrooms until they give off their liquid and are browned, about 8 minutes. Add rosemary and garlic and season with salt and pepper. Good a couple minutes until garlic is softened and fragrant but not brown. Add vermouth to deglaze pan, stirring to scrape up bits from the bottom. Turn off the heat. Pour bacon-mushroom sauce into the pot with the pasta. Add the blue cheese and smoked olive oil and stir to combine. Serve pasta topped with grated parmesan cheese.