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About Me

Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Wednesday, April 7, 2010

LlNGUINE WITH GARLIC OIL AND PANCETTA (from Nigella Bites)

Three ingredients: one great supper. I like this greedily mounded in a bowl and taken up to bed to be eaten, or rather shoveled in, in front of the television. But that's not obligatory.

Of course you could cook the pancetta or bacon in a frying pan, but why I like using the oven is that it needs no supervision. You can put the pancetta in the oven, put the pasta in the boiling, salted water, go up and run yourself a bath (taking your timer with you) and then come down and just drain and toss and dinner's made.

And naturally you can use whatever pasta you like, it's just that linguine (a long pasta that's wider than spaghetti and thicker than tagliatelle) is my favorite-a good reason, it seems to me, to specify it here.

6 tablespoons garlic-infused olive oil (I just add 2 minced cloves to the olive oil)
1 1/2 pounds pancetta (or ordinary bacon)
24 ounces linguine

Preheat the oven to 500°F.

Fill a large saucepan with water and bring to the boil. While it's heating up, put the garlic olive oil in an ovenproof dish; I use an enamel Le Creuset one, measuring 12 x 8 inches. Remove the rind from the pancetta and put it in the dish (to render down: you want as much bacony juices as possible), then dice the rest of the pancetta and add these cubes to the oil, smooshing them about with your fingers to make sure they're equally, if lightly, coated. When the water's boiling, put the dish of garlic-oiled pancetta in the oven, then salt the boiling water and add the linguine; these should need about 10 minutes to cook. When the pasta's ready, drain it, reserving a scant cupful of the cooking water and take the pancetta dish out of the oven. Tip the drained linguine into the dish and toss well, adding some of the pasta-cooking water, drop by cautious drop, for lubrication as you need it.

And that's it: I like this without Parmesan, but a sprinkling of roughly scissored parsley, should you feel inclined, is always a good idea.

Serves 6

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