Spaghetti with walnuts

If you are like me, you get inspired to make dinner using a recipe that is fun to eat, quick and easy to make and especially, not too expensive. All too often however, there are leftovers, or you get bored with the recipe and want to move on to something else. As a result, the overall costs are more than expected. It is in the spirit of utilizing all the ingredients and still have something new to eat for tomorrow that I present today’s recipes: one follows the other.

If you prepare the spaghetti and keep the Gorgonzola, Anchovies etc. apart, you end up with enough variety to last for a number of dishes.

If you use the anchovies, do this: Heat the olive oil over low heat and cook the garlic until it softens and barely begins to color, while you are toasting the walnuts. Add the anchovies and mash until they dissolve into the oil. Add the walnuts and parsley, stir and remove from the heat. Cook the pasta in boiling water until it is 3/4 of the way done.
Drain the pasta and reserve some cooking water. Toss the pasta with the sauce and cook over high heat, adding about 1/3 cup cooking water. Cook, adding more cooking liquid as needed, until the pasta is al dente.

That’s not what I did. I started with recipe #1, but replaced the Anchovies with smoky, thick cut bacon. As the bacon is for taste, two slices are enough. Bake till crunchy, pulverize into small bits and add to the second skillet with the garlic, while the pasta is boiling to al dente status.  The rest is the same.

The result: Delicioso!

Tomorrow, I’ll tell you about dish #2, plenty of walnuts left; can’t wait to try the gorgonzola.

Bon appétit,

Dr T


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