Meaty Mediterranean Spaghetti
Tue, 11 June 2019
8 rashers of bacon-chopped into even dice
1 medium onion-chopped finely
2 cloves of garlic-crushed
1 red chilli-finely diced
4 large dessertspoons of pesto
10floz/300ml pouring cream
10oz/300g cured meats (Chorizo, salami, pepperoni, parma ham)-torn
1oz/25g freshly grated parmesan cheese
Cook the spaghetti in lightly salted water accordingly to the packet instruction
Meanwhile begin the sauce.
Heat some oil in a large pot, add the onion, mushroom, chilli and garlic and bacon and fry for 2-3 minutes until golden and crisp.
Add the pesto, cream, parmesan cheese to the bacon and heat until piping hot. Next add in the torn meats and stir well.
Drain the spaghetti, add to the pesto sauce.
Season as required.
Serve sprinkled with parmesan cheese and with garlic bread.