Remember Pasta Evolution?
Well, this not for the faint-hearted; it’s incredibly extravagant and unforgivably heart-stopping. Out from the fat rendered from bacon, an Aglio Olio dish is born.
- Same old drill: Set your pasta boiling away in a pot.
- Using a small knob of butter, get the bacon into a skillet.
- Render the fat out before tossing in a generous amount of minced garlic, chilli, dried basil and oregano.
- Toss in sliced pork, which has been marinated with salt and pepper.
- When the pasta is done, drain and add to the skillet. Toss about, coating every strand of spaghetti well.
- Grate Parmesan or Cheddar directly on and mix throughly.
- Serve with fresh basil.
It’s Good Friday today and I’m taking the day off from the kitchen. But that doesn’t mean I’m not gonna be posting anything here. :P
Lesson for the Day: Making A Roux (pronounced as \ˈrü\).
My method is unorthodox, so follow at your own risk:
- Medium-low heat.
- Three ingredients: Fat, Flour, Milk.
- Fat can be any kind from butter, oil, fat rendered from bacon or fatty juices from a roast.
- Flour is added in an equal part to the fat, in terms of weight, not volume. (Cornflour can be used but much less is needed since its thickening properties are stronger than that of plain flour.)
- Using a whisk or whatever, combine the two briefly.
- While doing so, add milk in small quantities.
- Do this until you get a single glob or a sauce-like texture, whichever you need.
With this trick up your sleeve, creamed vegetables and alfredos aren’t an obstacle anymore. (: