2154. SPINACH FETTUCINE with BACON, RICOTTA and ROMA TOMATO

serves four


6 roma tomatoes, cut in half lengthways
olive oil
sea salt
freshly ground black pepper
1/2 cup fresh thyme leaves, chopped
300 grams lean bacon
500 grams fresh or dry spinach fettuccine
150 grams fresh ricotta
fresh herbs, to garnish
freshly ground black pepper, to garnish

Preheat oven to 180C. Place tomatoes skin side down on a paper-lined baking tray. Lightly drizzle with oil and season with salt and pepper. Sprinkle over thyme and place in oven for 30 minutes or until tomatoes are cooked through. Put to one side and keep warm.

Heat large frying pan to quite hot and add in the bacon. Allow to cook until crisp, remove from pan and drain on kitchen paper. Keep warm.

Cook the pasta as per instructions. When al dente, drain and drizzle lightly with oil to prevent sticking.

Combine pasta and tomatoes with bacon and divide over 4 bowls. Spoon over the ricotta and garnish with herbs and black pepper. Serve immediately.


bacon recipe courtesy of: New Idea, Yahoo 7 Lifestyle, Australia

418. SPINACH FETTUCINE with BACON

Serves 4


6 tablespoons butter
1 large onion, finely chopped
1/4 pound bacon or pancetta, chopped
1 teaspoon dried parsley
1/2 teaspoon black pepper
1 pound spinach fettuccine
8 ounces half-and-half or heavy cream
1/4 cup grated Romano or Parmesan cheese

Cook fettuccine as directed on package.

Melt 2 tablespoons butter in saucepan or deep skillet. Add chopped onion and saute until soft and caramelized. Remove onion with slotted spoon.

Add 1 tablespoon butter to same pan. Add bacon or pancetta and saute until slightly crisp. Stir sauteed onion, parsley, and black pepper into mixture.

Add remaining 3 tablespoons butter, half-and-half, and grated cheese. Heat on low, stirring constantly, until hot and well blended.

Drain fettucine and place in large serving bowl. Add sauce and mix well.

Serve with additional grated cheese.


courtesy of: Joyce's Fine Cooking