Spaghettini with Cognac from Loreto
4 tbs. olive oil
1 medium onion, sliced
1green onion, chopped.
8oz. bacon or pancetta,chopped.
2 clove garlic finely chopped
5 tomatooes peeled and chopped
8 oz. Cognac.
2cup heavy cream.
salt and pepper
1/2 cup parm. cheese
6 tbs. chopped fresh parsley
heat the oil and butter in a pan and saute the oniopns, bacon and garlic until browned.
Add the tomatoes and let simmer for 5minutes. Toss the cooked pasta with butter and
cheese, place on a serving platter and pour the sauce on top. sprinkle on the chopped parsley
Tip: toss the pasta with the butter only then sprinkle the cheese on later.
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