But I digress…back to the pasta! Begin by cooking up your bacon and starting the wine sauce, and once that is underway it’s time to bring on the pasta. You start it the usual way in a pot of salted water, and let it go until it just starts to get bendy – about 5 minutes or so. Now be brave and drain it, because we are going to finish cooking it in that wine sauce, with a little extra wine added for good measure. Once the pasta is cooked to your liking, you’re going to stir in a little cream and some parmesan, sprinkle the bacon on top, add a little more parmesan that you have shaved with your handy vegetable peeler, and you are ready to roll.
And just for fun, see if your lucky fellow dining companions can figure out the secret ingredient. It’s always good to keep folks on their toes. :)
Ingredients
Directions
Still Hungry?
Ravioli with Tomatoes in White Wine Sauce from Framed Cooks
Pasta with Tuna and Capers in White Wine Sauce from Simply Recipes
Red Wine Spaghetti with Broccoli from Epicurious






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That is a great idea!! I haven’t heard of it before but I will definitely try this the next time that I am making a pasta dish. In fact, I should make this tonight!
You definitely should – I hope you love it as much as I do!
Recently I’ve also come across some sources that say you should salt your pasta water so that it tastes like the sea. I’ve been doing it and it really makes the pasta flavor pop! Imagine what a combo of both of these methods would do!
I always put LOADS of salt in the water – it makes such a wonderful difference. (That and finishing it in wine!)
Mmmm that sounds amazing! Thanks for sharing…definitely adding this one to my list to make!
Hurray! Hope you love it as much as we do.
Brilliant! That’s all.
Awww! Thanks.
Actually it was the first thing my mother told me about cooking. Maybe because I love pasta and I was trying to do it for a whole family with a different results
Lucky! I can’t believe how many years I spent cooking pasta Not This Way! But now I know,
OMG… that looks delicious!!!!! Lighter than caborna/alfredo….perfect for the summer muggies…. this might just be dinner tonight at our house!
Yahoo! Hope it was scrumptious. It sure is muggy out around here!
It was…. definately adding into the rotation!
I have a feeling that this delicious dish will become
A) a go-to recipe for those “what do I make for dinner tonight?” days and
B) a new comfort food.
Thank you so much!
Thanks Joe – I think you might be right about both those things, at both your house and mine!
Hi. I tried this last night and my husband love it. However, for those of us novice gourmets who were following the instructions to a tee, please add between step 1 & 2 that you need to remove the skillet w/ bacon grease from the burner, let it cool a bit, turn down the heat, add the wine off burner, then put back on and bring up to simmer. It got a little scary last night (seriously), and I almost found out why we’re required to have renter’s insurance!
Oh my goodness! I actually don’t take it off heat to add the wine, but there’s no reason not to, so just in case I will modify the directions…glad everything turned out okay!