Subject: Spaghetti Al a' Matriciana
From: [email-masked] (Rachel Polanskis)
Date: 25 Apr 1996 08:31:32 -0500
Newsgroups: rec.food.recipes

A quick and easy but very tasty bacon and cheese dish.

200 grams Bacon or Proscuittio Ham
2 cloves of garlic, crushed
1 can of italian tomatoes, or 3 med. to lge. ripe fresh ones
1 green capsicum
1 red capsicum
2 onions
a good shake of coarse black pepper
parsley or basil
A splash of Olive Oyl
Romano Cheese
A nice thick Spaghetti of your choice. (it is lousy if you use vermicelli)

Cut the bacon or Ham roughly into strips
Chop the onions fine
Cut the Capsicums into strips
Crush the garlic

To a casserole dish of warm oil 
add the bacon, onions, capsicum, garlic and pepper.

Cook gently until the capsicum is soft.

Add the tomatoes, and break them down a bit with a wooden spoon.
Add the basil

Cook gently for 30 minutes or until it "looks good"

Boil about 300 Grams of Spaghetti
Grate the Romano Cheese usually a tablespoon or so is enough,
more if you add more pasta.

When the pasta is al dente, Strain and drain 
and add back to the pasta pot - with a splash of oil.

Sprinkle the cheese into the hot pasta and toss, until mixed and melted in.
The cheese is very smelly - but truly delicious. :)

Serve the pasta with a generous scoop of the sauce on top
Serves 4

Note - Romano cheese is quite sticky.
Soak your pot and utensils fairly quickly after dinner, or the cheese
hardens and is difficult to remove.

Rachel

-- 
Rachel Polanskis                 Kingswood, Greater Western Sydney, Australia 
[email-masked]                http://www.zeta.org.au/~grove/grove.html
[email-masked]    http://www.nepean.uws.edu.au/library/
         "When the revolution comes, I will be shot by both sides"        

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