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Receta Fettucine with Spinach and Bacons

Name: Fettucine with Spinach and Bacons
Cuisine: Filipino
Ingredients: Kosher salt; 8 ounces dried fettuccine; 1 tablespoon olive oil; 1 small red onion, thinly sliced; 12 ounces plum tomatoes, peeled, seeded and cut into 1/4-inch-thick strips; 1/4 cup homemade or no-salt-added chicken broth; 6 ounces baby spinach leaves; 1/4 cup heavy cream; Freshly ground black pepper; 21/2 to 3 ounces thinly sliced bacon or prosciutto, torn into 2-to-3-inch pieces

de ShaleeDP

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I like this kind of pasta recipe Fusing meat and veggies together.

Filipino

Ingredientes

Kosher salt
8 ounces dried fettuccine
1 tablespoon olive oil
1 small red onion, thinly sliced
12 ounces plum tomatoes, peeled, seeded and cut into 1/4-inch-thick strips
1/4 cup homemade or no-salt-added chicken broth
6 ounces baby spinach leaves
1/4 cup heavy cream
Freshly ground black pepper
21/2 to 3 ounces thinly sliced bacon or prosciutto, torn into 2-to-3-inch pieces

Direcciones

Bring a large pot of water to a boil over medium-high heat. Add a generous pinch of salt, then the fettuccine. Cook according to the package directions.
Heat the oil in a large nonstick saute pan. Add the sliced onion and a small pinch of salt; cook for about 4 minutes, until the onion is tender.
Stir in the tomatoes; cook for about 3 minutes, until the tomatoes soften, then add the broth and spinach leaves.
Cover and cook for 2 to 3 minutes, then uncover and use tongs to toss the mixture together.
The spinach should be just wilted; if it isn’t, cover and cook for a minute or two.
Add the cream and season with pepper to taste; cook for a few minutes (still over medium-high heat) to heat the cream.
Remove from the heat; add the prosciutto. Taste, and adjust the seasoning as needed.
Drain the fettuccine and add to the sauce; use tongs to evenly combine the pasta with the sauce.
Serve hot.