As a food blogger one of the toughest things is making dishes look as amazingly appetising as they taste when you’re a mediocre photographer using an iPhone! This is one of those times. This pasta dish is years in the making, it originally came from a google search one Friday afternoon which brought up the bones of this recipe that I’ve since spent ages adapting and tweaking (as I tend to do with most). I think I’ve nailed it to my tastes and if I ever remember where I found it originally I will absolutely provide credit. One of the best bits is that as a busy mum of a seriously energetic 3 year old, you can make the sauce in stages over a few hours, tips in the method. This recipe should feed 4 if you add a big salad or some veg, in reality in my house it’s 2 starving adults with leftovers for a quick lunch the next day. Please forgive the pics and promise me you’ll try it, you won’t be sorry….
1 small onion
1 stick celery
2 fat cloves garlic
4 rashers streaky bacon
500g pork mince
Small glass white wine
3 tablespoons reduced fat creme fraiche
Finely grated zest and juice of 1 lemon
Lots of ground black pepper
2 large handfuls freshly grated parmesan cheese
Parsley – finely chopped flat leaf or dried to taste
Fresh taglietelle – 500g will generously serve 4
- In a large pan heat the oil only very slightly, add finely chopped onion, celery and garlic and cook EVER SO GENTLY for as long as you like (this is where I go and bath child), add a splash of water if it seems like it might stick, you want it super soft but not coloured.
- Chop bacon into smallish pieces, add to the pan and again cook very slow and low for as long as you like – tonight when I made this it was the time I had a bath myself (candlelit and with a glass of vino, thank you hubby). As long as it’s super low heat and you add that splash of water it won’t hurt – you don’t want a sizzle.
3. Add the pork mince. Stir to break up just a bit but not too much, turn heat up to barely medium and cook until the raw pink colour is gone.
4. Add the wine and a splash more water if needed, you want a little bit of sauce but not swimming in it.
5. Cook pasta according to instructions. Meanwhile add lemon zest, juice and creme fraiche to the pork mix.
6. Drain the pasta, add to the sauce with a good handful of freshly grated parmesan (if you use the ready grated, dry, sawdust like stuff you risk ruining a beautiful dish, don’t have it in your house.)
7. Taste for seasoning, add more pepper if needed, it’s a dish that can take a lot. Throw in parsley of choice and serve in warmed bowls with plenty of parmesan and more parsley on top. Now herb wise I usually always use fresh but somehow the dried parsley works here – unlike the parmesan, I don’t think I’ll ever condone dried parmesan….
Garnish with a bit of finely chopped spring onion if it’s knocking about in the fridge….