In honor of International Bacon Day, we had Spaghetti Alburezzia tonight. Pretty darn simple:
3 Tblsp olive oil
1/2 cup fatty bacon, chopped
1 onion, chopped
2/3 cup chicken stock
1 Tblsp parsley, chopped
4 leaves Basil, chopped
S & P to taste
2/3 cup Pecorino cheese, grated
fettucini pasta
Heat oil; Add bacon and onion, Fry gently, five minutes; Add stock, parsley, basil, S&P; Cook gentle simmer until slightly reduced.
Cook fettucini in boiling salted water until al dente; Drain well, place in warmed serving bowl. Add sauce and cheese.
Started with homemade avocado/lime juice/garlic/salt/salsa dip on Kavli (ultrathin crispbread). Manhattans.
M-m-m-m-m
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1 comment:
sounds yumscious!
John puts peas in when he makes something like this. We never have it with Manhattans though.
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