Bacon And Garlic Fettucine


Saute garlic in bacon fat until golden. Stir in bacon. Add cheese and olive oil. Blend well. Add fettuccine and toss.

Black Fettuccine: Remove ink sac of squids and combine with 1/2 cup water. Boil for 3-5 minutes. Cool and set aside.

Combine flour and 1/2 teaspoon salt. Make a well in the center of flour mixture. Mix in eggs, squids’ ink-water solution and oil thoroughly. (If flour is too dry, mix in a few drops of squids’ ink-water solution. If dough is too sticky, mix in small amount of flour). Gather dough into a ball. Knead on floured surface about 5 minutes or until smooth and elastic. Let stand for 10 minutes.

Divide dough into 4 equal parts. Roll one part at a time into paper-thin rectangle on generously floured surface (keep remaining dough covered). Loosely fold rectangle lengthwise into thirds. Cut crosswise into 1/4-inch thick strips. Unfold strips and place in single layer on towels at least 30 minutes or until dry. (If using pasta machine, pass dough through machine until 1/16-inch thick.)

Boil water. Stir in 1/4 teaspoon salt and fettuccine. Cook for 3 to 5 minutes or until al dente; drain.

Makes 8 servings.