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.
Monsoon Black Eyed Peas
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No one told me motherhood would be easy, but they also didn’t tell me how
mundane it would be at times. And how the mundanity of changing diapers,
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