PUREFOODS CLASSIC BACON HONEYCURED, fried and crumbled (reserve 1/4 cup bacon fat/oil)
grated Parmesan cheese
MAGNOLIA ALL PURPOSE FLOUR
iodized fine salt
MAGNOLIA BROWN EGGS
BACON AND GARLIC FETTUCINE
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.
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.
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.
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.
Boil enough water in a pot. Stir in remaining salt and fettuccini. Cook for 3 to 5 minutes or until al dente. Drain.