Linguine with bacon, leek, tuna and rosemary
Procedure
- 360 g Linguine
- Further
- 150 g tuna fillets in oil
- 100 g grated Parmesan cheese
- 150 g thinly sliced lard
- 0.5 glass dry white wine
- Extra virgin olive oil
- 1 sprig fresh rosemary
- Sale
- Black pepper
- Bring the water to a boil for cooking the pasta. Meanwhile, cut the lard into very thin slices and dry-toast it over low heat in a large...
- Bring the water to a boil for cooking the pasta. Meanwhile, cut the lard into very thin slices and dry-toast it over low heat in a large...
- Bring the water to a boil for cooking the pasta. Meanwhile, cut the lard into very thin slices and dry-toast it over low heat in a large...
- Bring the water to a boil for cooking the pasta. Meanwhile, cut the lard into very thin slices and dry-toast it over low heat in a large...
- Bring the water to a boil for cooking the pasta. Meanwhile, cut the lard into very thin slices and dry-toast it over low heat in a large...
- Bring the water to a boil for cooking the pasta. Meanwhile, cut the lard into very thin slices and dry-toast it over low heat in a large...
- Bring the water to a boil for cooking the pasta. Meanwhile, cut the lard into very thin slices and dry-toast it over low heat in a large...
Wash the rosemary and finely chop the needles. Once browned, remove the lard from the heat and drain it on paper towels. Pour a tablespoon of extra virgin olive oil into the same pan containing the remaining fat and add the sliced leek.
Raise the heat, then pour in the white wine and let simmer for a few minutes, allowing the alcohol to evaporate. Add the finely chopped rosemary and continue cooking over high heat for about ten minutes, adding a couple of ladles of boiling water.
Season with salt and pepper and reduce the mixture over medium heat. Drain the pasta halfway through cooking and add it to the pan with the sauce. Stir constantly and cook until done, adding a little of the pasta cooking water.
Chop the crispy lard into a crumble, and a minute before the pasta is cooked, add it to the sauce and remove from the heat. Quickly stir the linguine to lower the temperature, then gradually add the grated Parmesan, followed by the drained tuna fillets.
Plate, garnish with a grind of black pepper, some tuna slices and thin slices of raw bacon.
Serve.
