serves two
few slices of bacon
1 pinch of saffron
olive oil
1 garlic clove
200 ml of white wine
2 tbsp of mascarpone
1 lemon, zested
150 grams frozen peas, defrosted
100 grams tagliatelle
basil, chopped to serve
freshly grated parmesan
In a non stick frying pan (preferably a deep one) heat the olive oil and cook the garlic and the bacon until golden. Crush the saffron in a small bowl and add 1 tbsp of boiling water. Allow to sit for 1 minute and then add to the pan. Pour in the wine and season well.
Reduce by half and then add the mascarpone, lemon and peas and heat through. Cook the pasta according to package instructions. Drain well and add to the pan with the sauce. Serve with basil and grate some fresh parmesan on top.
bacon recipe courtesy of: Simone van den Berg, Junglefrog Cooking, February 24, 2010
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