Coast Cooking

Coast Cooking: Pappardelle pasta is hard to beat

I love pasta and can think of no other food that is as satisfying and wholesome. When skies are gray and rain falls in your life, try a bowl of perfectly cooked pasta, a tab of butter and  a little of the king of all cheeses, Parmigiano-Reggiano. At least for the time you are eating, your skies will again be blue.

In our grocery stores there are at least a dozen types of pasta, but if you investigate further afield, you will find dozens and dozens more. My favorite is pappardelle, a wide Italian noodle that has to be special ordered. The wide egg noodle you can sometimes find in our grocery stores will do in a pinch, but nothing can beat the real deal. 

PAPPARDELLE AND GREENS

1 pound pappardelle

1 bunch spinach

2-4 strips smoked bacon

2-3 cloves garlic

Parmigiano-Reggiano

Cook the pasta according to package directions, but please do not overcook it. Sauté the bacon until crisp, remove, drain and chop. Run a bunched up paper towel around the pan and remove much of the bacon drippings. Sauté the garlic in the pan for two minutes, add the spinach and toss until it wilts. Add the bacon and toss with the pasta. Serve at once.

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