Here we are in the middle of glorious Summer sunshine, bright blue skies & toasty temperatures! When it’s hot like this, the last thing anyone wants is to be cooking some long-winded dish in a hot kitchen. Salads are great, but when you’ve had a long day, a more substantial supper is required to hit the spot. 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. I’ve even got a dedicated pasta shelf in the pantry! We don’t live in a vast mansion (it’s more like a doll’s house), so a few years ago we put the cupboard space under the stairs to better use than a home for the hoover! It’s now fully stacked & packed with all our staples – pasta, tins & jars of various sweet & savoury delights to whip up a wonderful plateful at a moment’s notice. Obviously, that’s where all my sugar paste lives, because it’s cool & out of the way (the marzipan lives here too, but don’t tell my Husband or I’ll have none left!).
A couple of years ago, our Son was working in Naples, Italy & staying in the rather picturesque Pozzuoli (he took the lovely pictures of the sea I’ve shared here). 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 our 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’s colourful, cheesy & quick to make – what’s not to love?! It’s great for using up vegetables in your fridge that are starting to look a bit tired & all those little leftover bags of pasta in the pantry that everyone has. If you don’t like bacon, you could leave it out altogether & maybe add courgette slices, or swap it for thin strips of chicken instead – it’s your choice. This is one of those great last minute dishes too, so if you suddenly have a houseful you can feed everyone easily (I get 4 huge portions out of this). Hungry? Hands washed & aprons on!
What you need:
Approx 250g dried Pasta (Fusilli, Farfalle, Penne, Conchiglie – whatever you like)
200g Gorgonzola Dolce
8-10 rashers of Bacon (smoked or unsmoked)
2 Peppers (I’ve used 1 red & 1 yellow, but use whichever you like)
1 Red Onion
1 bag Fresh Baby Spinach (about 4 huge handfuls), washed
100g Pine Nuts
Extra Virgin Olive Oil
Freshly Ground Black Pepper
Sea Salt (for your pasta water)
What to do:
Firstly, we need to toast the pine nuts, so gently heat up a large skillet or frying pan & add the nuts to the dry pan. On a low heat, keep moving the pine nuts around the pan so they don’t burn.
Once they have turned a golden colour, turn off the heat & tip into a bowl to cool – don’t be tempted to eat them at this stage!
Next, prep all your veggies! Top & tail the red onion, deseed the peppers & chop everything into chunks (don’t worry about them being perfect, just get chopping). Set aside.
Trim & cut the bacon into roughly one inch pieces, removing any fat (I like to use scissors for this, as it’s much easier than chasing a slippery bit of bacon around the chopping board!).
Heat a couple of teaspoons of olive oil in the skillet, add the bacon pieces & stir fry on a medium/low heat.
While the bacon is cooking, get the kettle on & boil some water for your pasta (quicker than waiting for it to boil on the stove!).
Add roughly 1 teaspoon of sea salt to a large, deep saucepan, carefully pour in boiling water (about half way) & put on the heat until you get a rolling boil.
Add your pasta to the water, stir with a wooden spoon & cook according to the instructions (usually dried shapes take about 10 minutes max, giving us time to cook everything else).
The bacon should now be going a bit crispy, so add the vegetables & stir fry for a few moments until they are slightly softened, but still firm. Turn off the heat.
The pasta should be done now, so take a piece out & taste it – it should be al dente (“cooked to the tooth”, meaning to your personal preference, your individual tooth). Strain the pasta & set aside for a moment.
Sprinkle handfuls of spinach onto the bacon & vegetables in the skillet. Now tip the pasta carefully all over the top – this wilts the spinach nicely, so it softens slightly.
Add the Gorgonzola now – break it up with your fingertips or cut into small pieces & dot all around the pan.
Sprinkle about three-quarters of the toasted pine nuts over the top, then get a couple of wooden spoons & gently toss everything together, until fully combined.
That’s it! Dinner’s ready to dish up – a huge skillet full of crispy, smoked bacon pieces with gorgeously glossy, jewel-like vegetables & vibrant emerald-green spinach leaves. 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 pine nuts, adding an almost popcorn-like flavour to everything.
Grab a few bowls or pasta plates & dig in! Just before heaping a huge helping into a bowl, I sprinkle on a few more pine nuts, followed by a couple of twists of freshly ground black pepper (maybe a dusting of Grana Padana too). On sultry Summer evenings, this goes well with a couple of glasses of good wine & maybe some fresh, warm slices of baguette to scoop up any gooey, cheesy remnants that attempt to escape – in Italy, this is known as “fare la scarpetta”, which means to “make the little shoe” with the bread to mop up any sauce (now that’s a shoe I do love!)
If there is any left, once cooled divide it into plastic tubs with lids & stick them in the fridge – that’s tomorrow’s lunches sorted!
Next time you’re pining for a proper pasta pile up, why not give this a twirl! Stay hungry! 😉 A x