Crunchy Bacon and Balsamic Vinegar
Balsamic Vinegar has a long withstanding tradition of artisanal craftsmanship in Italy. Usually produced in the Emilia Romagna Region and typically from Modena, its uses are varied, as it may be paired with cheeses, meat, salads and even fruit. With a tangy sweet and sour flavor it will spruce up any recipe. Try out this suggestion for a hearty autumn pasta dish!
INGREDIENTS: (4 SERVINGS)
- 500g Organic Whole Wheat Italian Spaghetti
- 250g Organic European Bacon
- 5 tablespoons Italian Organic Balsamic Vinegar Cream
- Organic Italian Parmesan Cheese
- Organic Italian Olive Oil
- Thyme
INSTRUCTIONS:
- Chop the bacon finely. Stir fry with Olive Oil and Balsamic Vinegar until crunchy brown.
- Boil 2 liters of water, and salt when boiling. Add the pasta, cook for 10-12 minutes making sure to keep them ‘al dente’ (hard on the tooth in the middle), and drain.
- Add the spaghetti to the bacon and vinegar sauce and lightly stir fry in a pan adding balsamic and Olive Oil and the water you cooked the spaghetti in to amalgamate if needed.
- Serve in a low-set dish and garnish with bacon, thyme, and a dash of Balsamic.
Serve as a main course or ‘first course’ as we say in Italy, and Buon appetito!!
