Fettuccine with Green Tomatoes, Bacon, and Prawns
When life gives you green tomatoes, make pasta. That's the expression, right? Well if this amazing recipe is any indication, it should be!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 200 g prawns ((~10 16/20 count))
- 200 g bacon
- 1/2 white onion (finely diced)
- 3 cloves garlic (minced)
- 1/2 cup white wine ((dry))
- 1 1/2 cups green tomatoes (diced)
- 1/4 tsp oregano
- 1/4 tsp crushed chilies
- 1/2 tsp salt ((or to taste))
- olive oil ((high quality))
- grana padano ((or parmesan))
- black pepper ((freshly ground))
- 300 g fettuccine ((or linguine))
Instructions
- 1
Peel and devein the shrimp, cut into 1 inch pieces and set aside.
- 2
Bring a large pot of salted water to a boil. While cooking the sauce, prepare the pasta as instructed on the packaging.
- 3
Dice the bacon into ½ cm pieces. Heat a large, heavy skillet over medium-high and cook the bacon until crispy. Remove with a slotted spoon and drain.
- 4
Pour off all but 1 tablespoon of the bacon fat. Reduce the heat to medium and add the onions and garlic to the pan and cook until translucent but not browned, about 1-1.5 minutes. Be careful to avoid burning.
- 5
Add the white wine, oregano, crushed chilies, and the tomatoes to the pan and stir to combine.
- 6
Add the shrimp and simmer over medium heat until pink and just cooked through, 3-4 minutes.
- 7
Remove the sauce from heat and stir in a generous pour of olive oil (a ‘grassy’ or greener tasting olive oil works beautifully).
- 8
Serve the sauce over a bed of pasta, garnished with fresh pepper and a good quantity of grated grana padano or parmesan. If you like a bit more heat, feel free to add some more crushed chilies.