Apology Pasta
A community recipe by kgwNot tested or verified by Nigella.com
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Introduction
Nearly a store cupboard (well, fridge basics) sauce.
Nearly a store cupboard (well, fridge basics) sauce.
Ingredients
Serves: -
Metric
Cups
- 4 rashers streaky bacon Finely sliced
- 1 small red onion Chopped
- 2 cloves garlic Finely chopped
- 4 button mushrooms Diced
- 1 olive oil
- 1 handful baby spinach Diced
- 2 slices prosciutto Ripped into smallish pieces
- 125 grams feta cheese Crumbled
- 400 grams pasta
- 4 rashers bacon Finely sliced
- 1 small red onion Chopped
- 2 cloves garlic Finely chopped
- 4 button mushrooms Diced
- 1 olive oil
- 1 handful baby spinach Diced
- 2 slices prosciutto Ripped into smallish pieces
- 4⅖ ounces feta cheese Crumbled
- 14⅛ ounces pasta
Method
Apology Pasta is a community recipe submitted by kgw and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
- Bring a large pot of water to boil for pasta.
- Using a fry pan big enough to hold all the cooked pasta for mixing at the end, fry streaky bacon, onion, mushrooms and garlic on a medium heat in a little olive oil until mushrooms have released their juices and onion is transparent - try not to colour it too much. Put pasta on to cook.
- Throw in tomatoes and cook for a few minutes, then throw in the handful of baby spinach and stir a bit until wilted.
- Keep back a cup of the cooking water to moisten the final dish, and then drain pasta when cooked. Tip the not too well drained pasta into the fry pan with the vegetable/streaky bacon mix and throw in the feta, prosciutto and almost all the parsley and stir well so the feta breaks down and 'melts' into the dish and turn off the heat. Add a bit of the reserved pasta cooking water to moisten if required.
- Serve, sprinkled with remaining parsley and some cracked black pepper.
- Bring a large pot of water to boil for pasta.
- Using a fry pan big enough to hold all the cooked pasta for mixing at the end, fry bacon, onion, mushrooms and garlic on a medium heat in a little olive oil until mushrooms have released their juices and onion is transparent - try not to colour it too much. Put pasta on to cook.
- Throw in tomatoes and cook for a few minutes, then throw in the handful of baby spinach and stir a bit until wilted.
- Keep back a cup of the cooking water to moisten the final dish, and then drain pasta when cooked. Tip the not too well drained pasta into the fry pan with the vegetable/bacon mix and throw in the feta, prosciutto and almost all the parsley and stir well so the feta breaks down and 'melts' into the dish and turn off the heat. Add a bit of the reserved pasta cooking water to moisten if required.
- Serve, sprinkled with remaining parsley and some cracked black pepper.
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