BACON AND GARLIC FETTUCINE


Ingredients:

400 g PUREFOODS CLASSIC BACON HONEYCURED, fried and crumbled (reserve 1/4 cup bacon fat/oil)
2 tsp minced garlic
1/2 cup grated Parmesan cheese
3 tbsp olive oil
1/4 kg black fettucine

BLACK FETTUCINE:

1/2 kg squid
1/2 cup water
2 cups MAGNOLIA ALL PURPOSE FLOUR
3/4 tsp iodized fine salt
2 pc MAGNOLIA BROWN EGGS

Procedure:

  1. Sauté garlic in bacon fat until golden. Stir in bacon. Add cheese and 3 tbsp. olive oil. Blend well. Add fettuccini and toss. Serve hot.
  2. To make black fettuccini, remove ink sac of squid and combine with water in a saucepan. Boil for 3-5 minutes. Cool and set aside.
  3. Combine flour and 1/2 tsp salt. Make a well in the center of the flour mixture. Mix in eggs, squid ink solution and oil throughly until dough is formed. If dough is too sticky, mix in a small mount of flour. Gather dough into a bowl and knead on a floured surface for about 5 minutes or until smooth and elastic. Let stand for 10 minutes.
  4. Divide dough into 4 equal parts. Keep the pieces of dough covered. For each dough, roll one part at a time into paper-thin rectangle on generously floured surface. 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.
  5. Boil enough water in a pot. Stir in remaining salt and fettuccini. Cook for 3 to 5 minutes or until al dente. Drain.
Makes 5 servings.

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