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Fabulous Fettucini in a salivatingly sensational sauce from the kitchens of  razorwulff

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This was a spur of the moment item I did for dinner tonight and I only made one serving. Therefore, the recipe is written for said serving...lol. I don't have this recipe written down at all, its in my head.

This dish combines smoky bacon, sweet onions, tomatoes, and basil for an immensely deep and rich flavor.

There is something extra special about this dish you see before you... instead of regular table salt, I used Trapani (a salt from Sicily that is course in texture but a light, briny flavor). I then decorated the plate and pasta with black lava salt from the island of Cyprus.

Ingredients:
1/4-1/2 lb. Fettucini
4 strips of smoked bacon (no flavors like maple syrup, etc); chopped
1/2 sweet onion; diced
2 cloves of garlic; minced
few leaves of fresh basil; chiffonade cut
1 Cup of Tomato Puree
Pinch of crushed red pepper flakes
TT Grated Parmesan
TT Salt
TT Black Pepper


Bring a pot of salted water to a boil. Attempt to time the pasta right with the rest of the items that are cooking.

In a small pan, render the bacon until nice and crispy. Remove from pan and reserve in a small bowl.

Add the onions to the bacon fat in the pan and saute for about 3 minutes or so (until they get a lil color); adding salt and pepper to taste. Stir in garlic and cook for another minute. Add the basil and cook for a few seconds. Add tomato puree and stir until it thickens slightly. Stir in the red pepper flakes. Finally, add your reserved bacon.

Add your pasta and a splash of the pasta water; toss to coat. Add grated parmesan.

Serve immediately.

This is one of my favorites! (PS- yay for messy plating... lol)

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Allergy warning – recipe contains dairy products