Ingredients:
• 500 g spaghetti or fettuccini
• 250 g bacon, chopped
• 250 g baby marrows, sliced
• 60 ml (¼ cup) capers (optional)
• Salt and pepper
• Olive oil
• Lemon Juice
• 50 g pecorino
Method:
- Cook the pasta until done and drain. Fry the bacon in a very hot pan until crisp.
- Remove from the pan and fry the marrows in the bacon fat.
- Toss the bacon, marrows and capers (if using) with the pasta. Add salt and pepper, drizzle with olive oil and sprinkle with lemon juice.
- Scatter pecorino on top and serve hot or cold.
8 March 2012 You Magazine