Spaghettini with bacon, zucchini, and cheese
Prep Time
Cooking Mode
375 g oz spaghettini
10 slices smoked bacon, cut into lardons
4 green onions, minced
3 zucchini, cut into ribbons
250 mL cup multicolored cherry tomatoes, cut into quarters
250 mL cup finely chopped fresh basil
To taste salt and pepper
45 mL tbsp. olive oil
250 mL cup shaved Pacific Rock cheese
375 g oz spaghettini
10 slices smoked bacon, cut into lardons
4 green onions, minced
3 zucchini, cut into ribbons
250 mL cup multicolored cherry tomatoes, cut into quarters
250 mL cup finely chopped fresh basil
To taste salt and pepper
45 mL tbsp. olive oil
250 mL cup shaved Pacific Rock cheese
Directions
1In a saucepan of boiling salted water, cook the pasta according to package instructions. Drain and set aside.
2Heat a large saucepan over high heat and then brown the bacon for a few minutes. Drain and set aside. In the same pan, quickly sweat the onions for 2 minutes; add the bacon, zucchini, tomatoes, basil, and pasta.
3Stir for 3 to 4 minutes over medium heat, season to taste, drizzle with oil, and sprinkle with cheese shavings. Serve immediately
4This recipe is courtesy of Tablée des chefs.
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