Vermicelli alla Panna

January 11, 2016

 

I was on my way home today, daughter in tow, and tummy growling. I felt like I was approaching a state of desperate unhappiness – a feeling some of us get when we are incredibly hungry. I knew if I didn't eat soon, I'd be one grumpy papa. My daughter had just gotten out of school and I figured that little Miss I-only-like-beige-food had to be hungry as well.

 

I thought about all the quick and easy options I could possibly cook to satisfy not just her, but me as well – with stuff that I should, hopefully have at home. At some point, I had visions of a heart-warming pasta dish and, with this vision in mind, we continued on our way home.

 

Once we got home, I immediately put a pot of water on the stove to make pasta. I looked in the fridge to see what I had handy, grabbed some bacon (you can't really go wrong with bacon, can you?), some heavy cream, and started cooking away. My wife declined, stating that cream-based pasta sauces are really not her thing.

 

What do you know, though – once the sauce was ready, the wife walked in and couldn't help but notice the wonderful scent. She decided that she would “have the left-overs” - and she ate every bit of this dish. Pan essentially licked clean!

 

Ingredients:

 

½ lb Vermicelli.

1 Tbs. Olive Oil.

2 strips thick-cut Bacon, chopped.

1 large Onion, chopped.

2 cloves Garlic, minced.

1 ½ cups Heavy Cream.

Salt.

Pepper.

Pinch of Sugar.

2 Tbs. Italian parsley, chopped.

 

 

Let's get started:

 

 

Put a large pot of salted water on high heat.

 

Cook the pasta according to package directions until al dente.

 

 

While the water is heating up, put a medium pan on medium heat.

 

Add the olive oil and let heat up for a minute or so.

 

Add the chopped bacon and, stirring occasionally, let it fry for two minutes.

 

Add the chopped onions and, still stirring occasionally, sauté for about five minutes or until the bacon has a nice crispness and the onion is tender and just starting to brown.

 

Add the minced garlic and saute for another minute.

 

Add the cream, stir.

 

Season with salt, fresh pepper, and a pinch of sugar.

 

Reduce heat to low and let the sauce simmer while you wait for the pasta to be done.

 

 

Drain the pasta and add it to the pan with the cream sauce. Mix well, taste for salt and pepper.

 

Sprinkle the chopped parsley on top and serve immediately.

 

 

 

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