20.9.12

BACON PASTA - SZALONNÁS TÉSZTA

This is a simple yet delicious meal, especially good with the pepper salad I made last night. Bacon fat is a little heavy and replacing it with olive oil is a healthier alternative. The additional flavour from the olive oil fried peanuts gives it the extra punch.

BACON PASTA
8 cups water
salt
spaghetti for two
4 thick slices of bacon, chopped
3 Tbsp olive oil
1/2 cup unsalted raw peanuts
2 cloves of garlic, minced
1/2 cup parsley, chopped

• In a medium sized dutch pot, bring to boil 8 cups of salted water.
• Add the spaghetti and cook until just tender.
• Meanwhile fry the chopped bacon in a non stick skillet on medium heat, stirring often.
• When the bacon has a little color, with a slotted spoon, transfer the bacon to a paper towel lined plate. Discard the bacon fat.
• Place the olive oil in a clean non stick skillet and place it on medium low heat.
• Add the peanuts and slow fry, turning often until the peanuts start to get a little colour.
• Remove the peanuts with a slotted spoon and transfer to a small bowl.
• Add the minced garlic to the skillet the peanuts were fried in and sauté until you smell the garlic.
• Remove the skillet from the heat and put back the fried peanuts.
• Chop the parsley.
• Drain the spaghetti and put back in the same pot.
• Add the chopped parsley and the peanut garlic mixture.
• Add the bacon and toss.

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It began with posting a few recipes on line for the family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!