Borsetti with Bacon Cream Sauce,
garnished with a Christopher home grown tomato
One of this week's grocery bargains was a 20oz. package of fresh borsetti filled with chicken and bacon (like ravioli, but shaped like little drawstring bags) for $3,49. Minus the dollar off coupon I had, this was too good to pass up (I couldn't make it myself for this cheap :). I did not want a tomato based sauce for this delicate pasta, and the small amount of bacon I had left in the fridge (that needed to be used, seems to have become a recurring theme here of late) made me think carbonara. Something about the eggs, however, did not seem right, so I just made a creamy sauce without the eggs. I diced up one of Christopher's beautiful home grown tomatoes and sprinkled this over the top of the prepared dishes...perfect!
Pasta with Bacon Cream Sauce
1 pkg. pasta of choice, fresh or dry
4 slices bacon, cut into thin ribbons
1 small onion, diced (I used a vidalia)
2 tbs. butter
1/4 cup all purpose flour
2 cups milk (I used 2%)
1/2 cup grated parmesan
coarse salt and fresh ground black pepper, to taste
Prepare the pasta according to directions and set aside to keep warm; while the pasta is cooking start preparing the sauce. In a large saute pan brown the bacon over medium heat, once browned, add the onion with a bit of salt and pepper and cook until softened and just turning golden, 5-7 minutes. Add the butter and once melted, stir in the flour, cooking a minute or two to get rid of the raw flour taste. Whisk in the milk and cook until thickened, just a few more minutes. Reduce the heat to low and stir in the parmesan until melted. Taste to adjust the seasoning (you will probably want more pepper) before tossing the reserved pasta in the pan to coat with the sauce. Serve garnished with fresh parsley and diced, fresh, summer tomato.