Pasta with bacon and vegetables
Pasta according to the Italian recipe is always a win-win and exquisite option for those who like to have dinner with a glass of wine. Pasta with bacon and vegetables will take you to a real restaurant in Italy, after all recipe it was shared with us by native residents of Milan, who prepare it in their establishment.
Pasta with bacon and vegetables – ingredients
- For 4 people:
- Spaghetti – 150 g.
- Sponder – 300 g.
- Carrot – 1 pc.
- Onion – 1 pc.
- Mushrooms – 10 pcs.
- Beans (frozen) – 100 g.
- Cherry tomatoes – 10 pcs.
- Parmesan – 80 g.
- Soy sauce – 30-50 g.
- Olive oil or butter – 30 g.
Pasta with bacon and vegetables – recipe
First, cook the pasta: put the water on the fire, bring it to a boil, add a little salt and cook the spaghetti for ~ 9 minutes (or according to the instructions on the package). Next, drain the water and add a little oil or butter so that they do not stick together.
Cut the sponder into thin slices, fry it until golden and crispy. We put it on a plate so that the fat remains on the pan.
Clean the onion and carrot and cut them into small cubes. You can fry it in fat from the sponder, or in fresh oil, or butter until golden.
Next, add thinly sliced ​​champignons and frozen beans to the carrots and onions, cover with soy sauce and simmer for 15 minutes.
Pour the finished pasta into the pan with stewed vegetables and mix well. The spaghetti should become darker in color as it absorbs the soy sauce and vegetable juice.
Next, grate the Parmesan cheese and cut the cherry tomatoes in half or quarters.
Put the finished pasta with vegetables on a plate, sprinkle with grated parmesan and decorate with crispy bacon and cherry tomatoes.
