Pak Choy Pasta - Test 3

https://www.cookingupclean.com/pancetta-bok-choy-pasta/

1 - I made a few alterations and it turned out really nicely!

2 - I didn't follow the sequence and it may have been a happy accident. Instead of mixing the sauce together in a separate bowl before putting the Pak Choy in, I added everything individually in the pan as the Pak Choy was cooking. I felt like the sauce was of a really nice consistency. 

3 - Yup, adding the liquid stuff later instead of pre-mixing works just fine. Also wanted to point out the cooking the bacon, mushrooms and garlic all together at the beginning works well, too. Such time savers! 

4 - Worked well again, and I increased the pasta to 1lb while guestimating the rest of the ingredients. This tells me that accuracy for the sauce is less important.

5 - Ben felt that more tamari and sesame oil elevated this dish. I'll add the usual amount of sesame oil but have it available to add on top, to taste.

12 oz spaghetti or thinner

5oz/140g bacon, cut into lardons

5oz/140g mushrooms, sliced (7g dried shiitake)

1 clove garlic, minced

1 lb. Pak Choy, chopped

4 scallions, chopped

3 Tbsps. tamari or soy sauce

¼ cup dry white wine

2 Tbsp. rich beef broth (or 2 Tbsps. liquid made with 1tsp concentrate and the rest water)

2 Tbsp. heavy cream

½ tsp toasted sesame oil

1. Boil noodles in salted water until al dente.
2. Meanwhile, sauté bacon, garlic, and mushrooms in a large frying pan or wok until the bacon starts to brown. Drain extra bacon fat and keep about a Tbsp.
3. Add the Pak Choy and scallions to the pan. Sauté until Pak Choy is wilted
4. Add the tamari, wine, broth, cream and sesame oil. Toss everything together thoroughly. 
5. Turn off the heat and mix in the cooked noodles and toss until the noodles are completely covered in the sauce.
6. Serve with additional sesame oil and tamari or soy sauce available to drizzle to taste on top.