Sunday, November 20, 2022

Fettuccine Con Capicola E Pangrattato


This is one of my favorite pasta dinners. Comes together in 20 minutes. I made an ingredient edit. I did not have the fresh marjoram in the house. I used Italian seasoning in its place. I used dried fettuccine instead of the spaghetti.

Ingredients -
3 1/2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 medium onion, sliced
2 ounces Capicola, cut into small cubes (I used the hot Capicola)
1 tablespoon Italian seasoning
6 tablespoons fine plain bread crumbs
1/2 pound spaghetti
Freshly ground black pepper

Method -
In a large skillet, heat half of the butter and oil over medium heat until butter is melted. Add onion and cook, stirring frequently, until translucent, about 7 minutes.
Add Capicola and Italian seasoning: cook, stirring, 3 minutes more. Transfer onion mixture to a plate. In the same skillet, lightly brown bread crumbs in the remaining butter; add onion mixture back to the pan and stir to combine.
Remove from heat, and cover to keep warm.
Bring a large saucepan of salted water to boil. Add spaghetti and cook to al dente; drain. Transfer spaghetti to skillet with onion mixture, toss to combine, and season with salt and pepper to taste.

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