Boiling Pot Spaghetti
|Bacon grease||1 Teaspoon (From 6 Strips Of Bacon)|
|Fresh parsley||1⁄2 Cup (8 tbs), snipped|
|Garlic||1 Clove (5 gm), pressed|
|Salt||1 1⁄2 Teaspoon|
|Ground pepper||1 Teaspoon|
|Spaghetti||300 Gram (Not Too Thin, But Not Macaroni)|
|Olive oil||2 1⁄2 Tablespoon (Clear)|
|Butter||1 1⁄2 Cup (24 tbs)|
Saute parsley and garlic in bacon grease and season.
Boil spaghetti decently (any sauce is secondary).
The length of boiling time is the essential matter.
Stir often and refrain from putting salt in water, this only sours the pasta.
The water, of course, must be boiling fortissimo before depositing the spaghetti.
Drain in colander and pour into an oven-proof dish (perferably crockery).
The bowl must be very hot and previously filled with the oil and butter.
Mix bacon mixture into spaghetti along with already-existent butter and oil.
This variation of spaghetti was invented when none of the "right" ingredients could be found, late at night, in the kitchen.
It avoids the confusion of tomato sauces which only chefs from Naples can do properly anyway! If you resist eating meat after this sublime spaghetti, you will lose weight not gain it.
Share it with a good salad, wash everything down with a coffee, Dallas-style, and you've got it made! Good luck