Square spaghetti served with asparagus, bacon and stracciatella cheese
Ingredients | Serves 1
Preparation method
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Cut one part of the pork jowl into julienne strips and the remaining part into very thin slices.
Place the thinly sliced pork jowl in a non-stick frying pan, cook over low heat until crispy.
Remove from the heat and keep in a dry place.
Chop some of the crispy pork jowl so finely that it seems almost like a powder to be used as a decoration.
Cook the Square spaghetti in boiling salted water.
In the meantime, sear the pork jowl and onion in a frying pan and add the cream of asparagus soup, diluting it with a little vegetable stock or the cooking water from the pasta.
Drain the spaghetti and stir in the sauce, Parmesan cheese and extra virgin olive oil.
Arrange the spaghetti in the centre of a serving dish, garnish the centre with the stracciatella cheese, the crispy pork jowl, the pork jowl powder and a green leaf as desired.
Prepared with ROBO products
Altre deliziose idee per te
10 mins preparation
Via Privata Paolo Baffi, s.n.c.
27015 Landriano (PV)
ITALY
