Pasta is probably the most loved food in our house (well, apart from cake obviously). We indulge in this versatile staple several times a week (that’s not including leftover lunches). If I’m not making it, I’m thinking about making it & what I can put in it or on it.
Last year, our son was working in Naples, Italy & during one of our daily chats, he sent me a picture of him cooking Spaghetti alla Carbonara (he has the cooking bug too). I was so proud that he was cooking proper Italian food actually in Italy – especially when he reminded me of how I used to cook the same dish when he was young. Over the years, I adjusted the recipe & used a variety of different pasta (spaghetti is still the best), but I had forgotten just how beautiful the original recipe is. It also made me realise how much of an impact my cooking has had on my son & his approach to food. It’s kind of big when you think that the simplest of things, like preparing food for our children, is something they carry with them into adulthood. Obviously, as soon as I put the phone down, I headed off to the kitchen to make a pile of pasta!
One of our favourite pasta dishes is “The One With The Pine Nuts” (as it is fondly known in our house). It is colourful, cheesy, nutty & quick to make – what’s not to love?! It’s also great for using up leftover fresh veg in your fridge that are starting to look a bit tired (courgettes go very well with this too) & that half bag of dried fusilli in the pantry that everyone has, so just have fun & experiment with different flavours.
All the hard work is in the preparation & even that’s quite relaxing! Toasting some pine nuts, preparing peppers, dicing bacon, trying not to eat the cheese (actually, this is the hard part!) & suddenly, it’s ready to put together. The drained pasta is tipped into a huge skillet full of crispy, smoked bacon pieces & shiny, jewel coloured vegetables, sometimes a few handfuls of fresh baby spinach are thrown in, the vibrant green leaves gently wilting as it’s all stirred together. Then generous chunks of Gorgonzola melt into the warm swirls of pasta, giving it an oozy smoothness that attracts all the other ingredients together, followed by a substantial showering of the toasted, almost popcorn-like flavoured pine nuts.
Just before heaping a huge ladleful into a bowl, I sprinkle on some more pine nuts, followed by a couple of twists of freshly ground black pepper & a pinch of grated Grana Padana (because Parmesan would be too salty here). Then we grab a couple of glasses of chilled Pinot Grigio & warm slices of baguette to scoop up any cheesy remnants that attempt to escape. This is for those evenings, when you’ve been busy all day & really can’t be bothered to cook – it takes about 15 minutes to make (especially if you delegate some of the prep!).
Maybe next time you’re pining for some pasta, give this a twirl! A x