This is our version of Julia Moskins’ delectable New York Times recipe. The only difference is we decided to add all the ingredients together at once! We opted for Sedani, since it’s fun for the pine nuts and their buttery sauce to get stuck in the tubes. When slicing the bacon, aim for about the same size as the pasta for optimum stirability.
The chili oil is optional, but it gives the overall dish a pleasing orangey hue reminiscent of carbonara (as well as a bit of a kick). Whatever you do, don’t skimp on the butter-fried pine nuts. They’re the real star of this recipe.
TIME: 30 minutes
- Faella Sedani, 360g / 12oz
- Bacon, 170g / 6oz, sliced into strips
- Butter, 85g / 6 Tbsp
- Pine nuts, 50g / 1/3 cup
- Lemon, 1 large, zested and juiced
- Peperoncini oil (optional), 1 tsp or to taste
- Vacche Rosse Cheese, 90g / 1 cup, finely grated
- Boil the pasta water. In a separate heavy-bottomed pan, cook the bacon over low heat, stirring occasionally, until the fat has rendered and it has your desired texture. Drain on paper towels and keep warm on top of the stove.
- Begin cooking the Sedani, they will be al dente in approximately 12-13 minutes.
- Meanwhile, melt 60g / 4 tbsp butter in a small saucepan over medium-low. When it foams, add the pine nuts and cook, swirling the pan every so often, until they turn brown and toasty. Turn off the heat and stir in the lemon juice.
- Drain the sedani, reserving a cup of cooking water then return them to the warm pan. Add the remaining butter and splash of pasta water. Stir well then cover for one minute.
- Stir in the pine nuts with their butter and lemon juice, then the lemon zest, peperoncini oil, parsley, and bacon. Gradually add the grated cheese, stirring constantly, adding more pasta water as needed to reach your desired consistency.
- Serve warm with extra cheese sprinkled on top.