21st Century Housewife

My friend has fallen in love with Italy. I’ve never been, but it’s not difficult to relate. We’re talking about the land of pizza and pasta after all 🙂

Stopover at Naples calls for a meal at the "Eat, Pray, Love" pizza place, L'Antica Pizzeria da Michele. (It's suppose to be the best pizza in Italy) We ordered both the Marinara, and the Margherita with "double mozzarella", as mentioned in the book. Three of us shared the 2 pizzas and we could barely finish one. But it was good, especially the Margherita. Side story: We've been warned how notorious Naples is. First time we got ripped off by a cab who didn't use a meter and flat out asked for 30 euros (roughly P1680) for less than a km ride. Tsk. @ L'Antica Pizzeria Da Michele

A post shared by 7 Billion (@macgirl08) on Jun 8, 2017 at 5:09am PDT

Carbonara, another classic Roman pasta that we needed to try.

A post shared by 7 Billion (@macgirl08) on Jun 10, 2017 at 12:06pm PDT

While I daydream of Europe, hitting the museums, and sampling all the wine and cheese I possibly could, might as well cook!

This is what my pasalubong (souvenir) from Italy looks like. No, I didn’t get a whole crate.

Pasta herbs and spices bought in a store in San Gimignano. #latepost

A post shared by 7 Billion (@macgirl08) on Jul 16, 2015 at 12:53am PDT

They are wonderful. They can be used solo, but it’s nicer to use with fresh vegetables and ingredients, as my friend showed me. We tried two variants before. The first one was more tomato based so we also used fresh tomatoes, some minced garlic, and fresh parsley. For the other type, we used some leeks, garlic, and some chopped bacon and cooking cream.

Bacon makes everything better, so I used a pack again for this recipe. I decided to try using asparagus too. Bacon and asparagus – just perfect together.

These are the fresh ingredients I used.

First thing to do is to fry the chopped bacon and to cook the pasta according to the package instructions. Fettuccine was what I had at the time.

After frying the bacon, set them aside. I wasn’t left with a whole lot of bacon oil in the pan, so I used it for sauteing the garlic and then the asparagus.

Once the asparagus is tender, add the dried herbs.

This is it, this is going to be my pasta ‘sauce’ so I drizzled some more olive oil. I added some pasta and tossed them all up.

Husband and kiddie approved 🙂 Grazie mile, Macon