0 recipes from contoocook and beyond


l/2 lb. bacon, cut into l” lengths
3 tbsps. olive oil
l-l/2 cups chopped onion
l/2 cup finely chopped parsley, preferably Italian
l cup finely diced Fontina or greyere cheese
2/3 cup finely shedded prosciutto or Virginia ham
2 egg holks, finely beaten
hot red pepper flakes to taste
l lb. spaghetti
fresh ground pepper
l cup freshly grated Parmesan cheese’
Heat the bacon in heavy siillet and cook stirring frequently until crisp. Using a slotted spoon transfer bacon to paper towels to drain. Pour ff almost ll the fat from skillet, but do not wash skillet. Add olive oil and onion. Cook onion until tender. Prepare parsley, cheese, prosciutto and egg yolks and keep these ingredients, plus the bacon, bits and pepepr flakes close at hand. Have a hot dish ready for tossing the pasta and hot bowls ready to receive the portions. Cook pasta in boiling salted water to the desired degree of doneness. The moment it is done empty it into a colander. Drain quickly then pour the pasta into the hot dish. Add the onion, bacon, parsley, Fontina prosciutto, beaten yolks and red pepper flakes to taste and toss quickly and thoroughly with a fork and spoon. Serve in hot bowls and pass the pepper and parmesan cheese.
Serves 4. Layla Lord
She uses a little more than l/2 lb. bacon and also added some heavy

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