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Spaghettini with Cognac from Loreto 4 tbs. olive oil 2tbs. butter 1 medium onion, sliced 1green onion, chopped. 8oz. bacon or pancetta,chopped. 2 clove garlic finely chopped 5 tomatooes peeled and chopped 8 oz. Cognac. 2cup heavy cream. salt and pepper 1/2 cup parm. cheese 6 tbs. chopped fresh parsley heat the oil and butter in a pan and saute the oniopns, bacon and garlic until browned. Add the tomatoes and let simmer for 5minutes. Toss the cooked pasta with butter and cheese, place on a serving platter and pour the sauce on top. sprinkle on the chopped parsley and serve!!! Tip: toss the pasta with the butter only then sprinkle the cheese on later.
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