Pasta and potatoes with crispy bacon

Pasta and potatoes: that is a wicked, devious, yummy combination of carbohydrates, enriched with crispy bacon and Grana Padano crust into chunks. How can you resist? For us it is a dish of childhood, What were you doing Mommy on cold winter nights (in Sicily the evening sometimes gets cold) and we present anew the same, identical recipe. The pasta that for us it goes better are the orecchiette, they collect the cream and let the potatoes it's creeping’ inside… And it's also a great way to reuse the crusts of cheese, they often throw themselves but are rather tasty!

Ingredients for 4 people:

  • 300 grams of orecchiette
  • 4 large or 5 medium yellow potatoes
  • Golden onion
  • 100 grams of ' crust’ Grana Padano Pdo
  • 60 grams of Grana Padano PDO
  • 50 grams of bacon cut in just two slices
  • a handful of parsley
  • 4 Tablespoons extra virgin olive oil
  • salt and pepper

Peel potatoes, wash well and cut into pieces about half a centimetre regular; slice and chop the onion and cut into tiny cubes the rind of Parmesan. Put the oil in a large saucepan and allow to warm up: Add the onion and sauté over low heat for a few minutes and add the potatoes and the rind of Grana Padano. Do Brown and add water to cover: Cook for approximately 10-15 minutes. Before joining the pasta with potatoes check water level and, If necessary, Add a glass. Add salt and then bake for the time indicated in the box of pasta. Meanwhile, cut the bacon into strips about half a centimeter in width: heat a frying pan and then roast the bacon without adding more fat. Will be ready when it becomes crispy: It takes a minute or two, do not turn away from fire. Finely chop the parsley. Since the pasta and potatoes cooked, the result should be creamy, put it in a Holster, Add a pinch of parsley, freshly ground black pepper and garnish with the bacon and a generous sprinkling of grated Parmesan cheese

THE PAIRING: We combine this tasty pasta and bread in a prosecco di Valdobbiadene Docg brut Cantina Band: its bubbles and its dry taste degrease your mouth from Bacon and creamy parmesan date from.

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4 comments

Claudia April 2, 2013 at 10:49

Also made this recipe. I would say a dish…”substantial” , but very very good!!! Is’ true, to eat on cold winter evenings…

Reply
fratelli_ai_fornelli April 2, 2013 at 12:55

Hi Claudia… Yes it's no classic dish from winter evening…I don't know you but here in Rome today it pours!!!

Reply
Mariangela February 24, 2013 at 17:07

ADA compliments and am even happier to bind you to this wonderful blog that I already knew! A hug and good Sunday

Reply
fratelli_ai_fornelli February 24, 2013 at 18:40

Hello Mariangela, Thank you very much! Good Sunday

Reply

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