approaching one pot pasta - in the south
Servings: 2
ingredients:
- 150 g pasta (macaroni aka maccheroni - the short ones)
- 100 g mushrooms
- 4-5 spring onions
- 50 g bacon (South Tyrolean bacon)
- 2 cloves of garlic
- 500 ml hot water (from the tap)
- 3 tbsp olive oil
- 1 tbsp dried parsley
- 2 tbsp freshly grated pecorino (about 25 g)
- salt & pepper (to taste)
- some more freshly grated pecorino for serving (optional)
how to:
- Grate the pecorino.
- Chop the bacon & the spring onions.
- Cut the mushrooms into thin slices.
- Add olive oil, pressed garlic, chopped spring onions & chopped bacon to a pan.
- Fry for about 3-4 min until soft; don’t burn the mess.
- Add thinly sliced mushrooms & fry for another 3-4 min.
- Add pasta & hot water & dried parsley.
- Mix well & add salt & pepper to taste.
- Cook for about 8-10 min until the water has almost vanished & the pasta is al dente resp. soft.
- Add the grated pecorino & mix well - cook for 1-2 min until the pecorino melts into the last of the water.
- Serve at once - together w/ more freshly grated pecorino.
Notes
Pasta: You may use any pasta alike macaroni.
Pecorino: Feel free to replace by grated parmesan.
If you use less water (about 400 ml) the pasta is more al dente ... if you like. However, you’ll always need some water to melt the cheese with.
The pasta is best served at once, but you may store it for some hours or even overnight & reheat in the microwave if necessary.