Italian recipes
Bacon, cherry tomato and baby spinach pasta
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15 min
Serves 4
Ingredients
- 8 oz spaghetti (225 g) 225 g spaghetti (225 g)
- 1/2 lb pancetta strips chopped (250 g; substitute with regular bacon) 225 g pancetta strips chopped (250 g; substitute with regular bacon)
- 2 cup cherry tomatoes (halved) 480 ml cherry tomatoes (halved)
- 3 cup fresh baby spinach 720 ml fresh baby spinach
- 1/4 cup balsamic vinaigrette (see recipe below) 60 ml balsamic vinaigrette (see recipe below)
- Salt & black pepper to taste Salt & black pepper to taste
- Freshly grated Parmesan cheese Freshly grated Parmesan cheese
Method
Cook the spaghetti in a large cooking pot with salted boiling water according to instructions on the package (the pasta should be cooked al-dente).
While the pasta is cooking prepare the sauce.
In a large skillet over medium heat add the pancetta or bacon and cook until crispy. Remove and place on paper towels to drain excess fat. Keep about 2 tablespoons of the bacon fat in the skillet, add the cherry tomatoes and saute, for 3 to 4 minutes, or until tender.
When the spaghetti is cooked drain well and then stir into the skillet. Add the baby spinach, the fried pancetta, the vinaigrette and season with salt and black pepper to taste. Toss well until ingredients are well combined.
Serve in individual pasta dishes with freshly grated Parmesan cheese.
While the pasta is cooking prepare the sauce.
In a large skillet over medium heat add the pancetta or bacon and cook until crispy. Remove and place on paper towels to drain excess fat. Keep about 2 tablespoons of the bacon fat in the skillet, add the cherry tomatoes and saute, for 3 to 4 minutes, or until tender.
When the spaghetti is cooked drain well and then stir into the skillet. Add the baby spinach, the fried pancetta, the vinaigrette and season with salt and black pepper to taste. Toss well until ingredients are well combined.
Serve in individual pasta dishes with freshly grated Parmesan cheese.
Cook's notes
Homemade balsamic vinaigrette recipe
Ingredients
1/4 cup balsamic vinegar
1 tsp dark brown sugar (optional)
1 Tbsp chopped garlic
1/2 tsp salt
1/2 tsp freshly ground black pepper
3/4 cup olive oil
Method
Add all ingredients in a blender (you can use an immersion mixer) and process until smooth.
Yields about 1 cup of balsamic vinaigrette. Store remaining vinaigrette in the refrigerator.
Ingredients
1/4 cup balsamic vinegar
1 tsp dark brown sugar (optional)
1 Tbsp chopped garlic
1/2 tsp salt
1/2 tsp freshly ground black pepper
3/4 cup olive oil
Method
Add all ingredients in a blender (you can use an immersion mixer) and process until smooth.
Yields about 1 cup of balsamic vinaigrette. Store remaining vinaigrette in the refrigerator.
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