Saturday, March 01, 2008

Walnut and lemon fettucine

I've seen this done in a similar way, with the walnuts crushed finely and using a creamy sauce to bind the lot together. The walnut and pasta combo seems to be a regional Italian thing: I find it outstandingly delicious. My version removes the cream and is easy and satisfying. Lovely comfort food.

Walnut and lemon fettucine (serves 1-2)

  • dried fettucine

  • big handful shelled walnuts, left whole or roughly chopped

  • thyme leaves

  • 1-2 rashers of bacon, trimmed and chopped

  • Maldon salt

  • Grated or sliced lemon zest (half a lemon's worth)

  • olive oil
  • 1 small red chili, deseeded and chopped
  • 1 garlic clove, crushed

Boil some salted water for the pasta. Meanwhile, fry the bacon and walnuts together over medium heat in some olive oil. Add the zest, garlic and chili, lower the heat and stir together. Cook over low heat for a few minutes, to take the raw edge off the chili and garlic. When the pasta is almost al dente, drain, reserving about 20mls of the cooking water. Add the pasta and the water to the pan and stir over low heat until totally combined. Season with the salt and lots of fresh thyme leaves.

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