MALFADINE ALLA ROMANA (Pasta with Bacon and Cheese sauce) |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Malfadine is a hearty ribbon-like pasta that I came across one day in an Italian gourmet shop. I had no idea what to do with the stuff so of course consulted the internet and came across this recipe. In typical fashion, I've tweaked it a bit. If you can't find malfadine, tagliatelle would be an acceptable substitute. My husband and I can eat this entire recipe, but I would imagine the yield would stretch to three people, especially if you serve a salad or vegetable on the side. I always think as I eat this : How could a pasta dish with no garlic taste so good ? Ingredients:
10 ounces mafalda pasta |
3 tablespoons olive oil |
1 onion, chopped finely |
7 ounces lardons or 7 ounces smoked bacon |
1 (14 ounce) can chopped imported italian tomatoes, with liquid |
12 sun-dried tomatoes packed in oil, drained and chopped |
3 tablespoons parmesan cheese or 3 tablespoons romano cheese |
2 tablespoons butter |
salt and pepper |
Directions:
1. If using bacon, cut into cubes.
2. In a frying pan, saute the onion till softened but not browned.
3. Add the lardons or bacon cubes, and brown them.
4. Add the canned tomatoes and the chopped sun-dried tomatoes.
5. Season with salt and pepper and simmer for 15 minutes, stirring occasionally.
6. Meanwhile, cook the malfadine al dente.
7. Strain (reserving 2 TBS of the water), then pour into the pan with the prepared sauce, adding the reserved 2 TBS pasta water and then leaving the pasta to flavor 1 minute.
8. Add the butter and the parmesan or romano cheese, take the pan off the heat and mix everything well.
9. Transfer to a serving dish and serve immediately.
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