Pasta with Bacon, Lemon and Pine Nuts
Food reporter Julia Moskin wrote about what she called modular and complete meals that could be quickly adapted to dietary preferences. She mentioned this pasta as an example and it got 5 stars from me. After making it several times, I modified it a bit.
#pasta #tagliatelle #pappardelle #fettuccine #pancetta #bacon #lemon #pine #nuts #parsley #Parmesan #dinner #easy #quick
Pasta with Bacon, Lemon and Pine Nuts
Food reporter Julia Moskin wrote about what she called modular and complete meals that could be quickly adapted to dietary preferences. She mentioned this pasta as an example and it got 5 stars from me. After making it several times, I modified it a bit.
#pasta #tagliatelle #pappardelle #fettuccine #pancetta #bacon #lemon #pine #nuts #parsley #Parmesan #dinner #easy #quick
Cooking Instructions
- 1
Put a large pot of salted water on to boil.
- 2
Put bacon in a large-size pan and turn the heat on low. Cook, turning occasionally and spooning out melted fat until bacon is chewy-crisp, about 10 minutes. Lift out bacon pieces and drain on a plate lined with paper towels. Keep warm on top of the stove.
- 3
Have rest of the ingredients ready. Remove rest of fat from pan with paper towel.
- 4
When the water boils, add pasta, stir well and cover. When the water comes back to the boil, uncover and stir again. Pour 1 1/2 cups of cooking water on pan and keep at low heat.
- 5
As soon as the pasta is tender (it will cook a bit more later on), drain it and immediately transfer the pasta to the pan.
- 6
Add pine nuts, lemon zest and red-pepper flakes. Stir. Add bacon. Stir.
- 7
Turn off heat. Add parsley, cheese and lemon juice. Mix. Serve and sprinkle some coarse salt and extra cheese, if desired.
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