MY COOKBOOK

MY COOKBOOK
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20.9.12

BACON PASTA - SZALONNÁS TÉSZTA


This is a simple and yet delicious meal, especially good with the pepper salad I made last night. This was adapted from a femina.hu recipe. Bacon fat is a little heavy and replacing it with olive oil is a healthier alternative. The additional flavour from the olive oil fried peanuts gives this dish an extra punch.

8 cups water
salt
spaghetti for two
4 thick slices of bacon, chopped
3 Tbsp olive oil
1/2 cup unsalted raw peanuts
2 cloves of garlic, minced
1/2 cup parsley, chopped

• In a medium sized dutch pot, bring to boil 8 cups of salted water.
• Add the spaghetti and cook until just tender.
• Meanwhile fry the chopped bacon in a non stick skillet on medium heat, stirring often.
• When the bacon has a little color, with a slotted spoon, transfer the bacon to a paper towel lined plate. Discard the bacon fat.
• Place the olive oil in a clean non stick skillet and place it on medium low heat.
• Add the peanuts and slow fry, turning often until the peanuts start to get a little colour.
• Remove the peanuts with a slotted spoon and transfer to a small bowl.
• Add the minced garlic to the skillet the peanuts were fried in and sauté until you smell the garlic.
• Remove the skillet from the heat and put back the fried peanuts.
• Chop the parsley.
• Drain the spaghetti and put back in the same pot.
• Add the chopped parsley and the peanut garlic mixture.
• Add the bacon and toss.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!

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