I have gotten really tired of red sauces for spaghetti and other pastas; only Bolognese stays on the rotation when I have nice ground meat to use up. What I have been doing is experimenting with light white sauces and in some cases, no sauce at all. A little pasta cooking water, olive oil, herbs, pancetta and cheese works every time!
Posted by: marthabernie | May 3, 2017
Spaghetti with Parsley, Pancetta & Parmigiano
Posted in COOKING | Tags: cheese, Cooking, italian cheese, pancetta, parmigiano, pasta sauces, spaghetti with parsley
Leave a Reply