BACON AND GARLIC FETTUCCINE

Ingredients:

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

1/2	kg	squid, cleaned but keep ink sac intact
1/2	cup	water
2	cups	MAGNOLIA ALL PURPOSE FLOUR, plus extra for kneading
3/4	tsp	iodized fine salt
2	pc	MAGNOLIA BROWN EGGS
1	tbsp	olive oil

Procedure:

Sauté garlic in bacon fat until golden. Stir in bacon. Add cheese and 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. Add in eggs, squid ink solution and oil. Mix throughly until dough is formed. If dough is too sticky, mix in a small mount of flour. Gather dough into a ball 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 shape on a 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 paper towels for 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.

Makes 5 servings.

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