Monday, January 10, 2011


1 box of farfalle
splash of olive oil
½ package of bacon, diced
1 red or yellow onion, sliced into ringlets
3-4 cloves of garlic, finely chopped
1 tub of mushrooms, sliced
1-2 bags of spinach or 1 bunch of swiss chard, green parts, cut into ribbons
pine nuts, toasted, as many or as few as you like
juice of one lemon
Parmigiano-Reggiano cheese

Cut the lemon in half. Start pasta water. While the water is heating, toast pine nuts in a small pan and set aside. Splash the olive oil, barely enough to coat the bottom of the pan. Cook the bacon until very crispy. Take out of pan and drain on paper towels. If there is a lot of grease left in the pan, drain off so that there is still a thin coating on the bottom. Cook onions well, till almost caramelized. At about the time the onion is cooking, the pasta water will boil. Add pasta and cook to al dente, around 9 minute, or according to the directions on the box. Meanwhile, add garlic and mushrooms. When the liquid from the mushrooms comes out, add the spinach or chard and let it wilt. Squeeze half of the lemon over this mixture and toss lightly. Drain pasta and put on a large plate. Squeeze the juice of half a lemon on the pasta and toss gently. Toss together the vegetables and pasta. Add bacon, toasted pine nuts and Parmesano-Reggiano cheese and toss once more.

bacon recipe courtesy of: feeding my ohana

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