What I made this week and how you can too.
2/6/25
Spaghetti al Vino Blanco
I forgot how to website for a while. Here’s a recipe, one of Rachel’s favorites we took from America’s Test Kitchen.
- 2 T Olive Oil
- 1 lb spaghetti, choice of size: angel hair or other
- ~4 oz bacon, Cooked and chopped, or pancetta if you must be fancy
- 4-6 Cloves Garlic
- 1 Tsp Red Pepper Flakes
- 8 oz White Wine, Holland House Cooking Wine
- 1 bag arugula / half a box arugula
- ½ cup cheese,Parmesan, mozzarella, etc
- ½ cup half and half or cream
- ¼ cup toasted pine nuts
- Salt and Pepper to taste
Fry up bacon in large skillet. When fully cooked remove bacon and set aside. Keep skillet with bacon grease hot. Add garlic, red pepper flakes to grease until fragrant. Add ⅓ of the wine to stop the garlic from overcooking and simmer wine to reduce volume (rapid boil). Have a pot of boiling water for the pasta, salt the water and half cook the pasta. When half cooked take pasta from pot to the pan of bacon grease / white wine skillet. Add another ⅓ of wine and finish cooking pasta. Add cheese (Parmesan is best, mozzarella fine) to pasta and mix well. Add cream to pan with more wine. Salt / pepper to taste now and at table. Add arugula and quickly put a lid on the pan, cut the heat and wait for 1 minute or less. The arugula should lightly wilt from the steam and cut the bitter edge of the arugula flavor. Serve from hot skillet on heat tolerant trivet. Toast pine nuts in oven or small skillet.
Condiments: chopped up bacon bits, pan toasted pine nuts, good parmesan, red pepper flakes, and black pepper.
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