Spaghetti al Nero di Seppia with Alfredo Sauce
Author: sprinkles and sauce
Recipe type: Spaghetti al Nero di Seppia with Alfredo Sauce
•6 strips of bacon, chopped
•4 cloves of garlic, minced
•4 button mushrooms, wiped clean and sliced
•1 teaspoon of dried red chilies (optional)
•473 ml of whipping cream
•¾ cup of grated parmesan
•salt and pepper
•450 grams of spaghetti al nero di seppia
1.Brown bacon in a large saucepan. Remove excess bacon fat. Add the minced garlic to the browned bacon and saute for a couple of minutes. Then add the sliced mushrooms and red chilies, if using. Add the heavy cream and then stir in the parmesan. Season sauce with salt and pepper and simmer sauce until sauce has thickened.
2.In the meantime, in a large pot, bring 4 liters of water to a rapid boil. Add 1 tablespoon of salt. Add the pasta and cook for about 8 to 10 minutes or until al dente. Drain the pasta.
3.Toss the pasta with the bacon alfredo sauce and serve with extra parmesan cheese.