Montana Fettuccini

Wednesday, August 25, 2010

1 Pound fettuccine, cooked

2 1/2 Tablespoons olive oil

6 Tablespoons bacon, cooked and diced

2 Tablespoons chopped garlic, as fresh as possible

1 large oinion, chopped

1/2 Tablespoon fresh marjoram

1 Tablespoon fresh rosemary

1 Pound fresh spinach, torn to desired size

1/4 Cup white wine

To Taste:

Salt

Fresh ground pepper

Good quality hard cheese: Pecorino, Romano work very well

Red pepper flakes

Fennel
1) In a large saute pan put in olive oil and let heat. Saute

bacon, garlic, onion, marjoram and rosemary. Satue until

tender; add spinach and continue saute.

2) Remove the mixture and add wine to pan, letting it warm

and cook off a bit. Return mixture to pan and stir

occasionally, cooking for about 5 more minutes.

3) Add remaining ingredients to taste and cook for an

additional 10 – 15 minutes. Take from heat and toss with

fettuccine and serve with some extra grated cheese.

The nice thing about this dish is that the flavors aren’t heavy if you watch your spices and cheese, so you can add quite a range of complimentary items to make it more filling. Consider chopped black olives, a finely slivered and chopped cabbage leaf or two, well cooked……

lots of options.

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