Malfadine Alla Romana Pasta With Bacon And Cheese Sauce Recipes

Steps:

• Cook bacon, onion, and garlic in a large straight-sided skillet over medium heat, stirring occasionally, until bacon is browned, about 10 minutes. Stir in chopped thyme. Remove from heat.
• Meanwhile, in a large pot of salted boiling water, cook pasta until al dente, about 2 minutes less than according to package instructions. Drain, reserving 2 cups pasta water.
• Melt butter in a small saucepan.Whisk in flour; cook until melted and smooth, about 1 minute. Slowly whisk in milk and 1/2 cup pasta water until smooth. Bring to a boil, remove from heat, and whisk in cheeses.
• Return skillet to medium-high heat; add 1/2 cup pasta water and cook, scraping up browned bits, 1 to 2 minutes. Add cooked spaghetti and cheese sauce. Stir, adding remaining pasta water, 1/4 cup at a time, until sauce is creamy and evenly coats pasta. Taste and season as needed. Serve, sprinkled with pepper and thyme leaves.

Steps:

• If using bacon, cut into cubes.
• In a frying pan, saute the onion till softened but not browned.
• Add the lardons or bacon cubes, and brown them.
• Add the canned tomatoes and the chopped sun-dried tomatoes.
• Season with salt and pepper and simmer for 15 minutes, stirring occasionally.
• Meanwhile, cook the malfadine al dente.
• Strain (reserving 2 TBS of the water), then pour into the pan with the prepared sauce, adding the reserved 2 TBS pasta water and then leaving the pasta to flavor 1 minute.
• Add the butter and the parmesan or romano cheese, take the pan off the heat and mix everything well.
• Transfer to a serving dish and serve immediately.

Steps:

• Cook pasta and drain.
• Fry bacon, drain off grease, and crumble into small pieces.
• Saute mushrooms, garlic, and green onions in bacon grease.
• Add pasta, parmesan, bacon pieces, whipping cream, and black pepper to sauted mushroom mixture.
• Simmer until slightly thickened.
• Enjoy!