Tagliatelle With Bacon And Gorgonzola. New Music From Holograms.

Tagliatelle With Bacon And Gorgonzola

This video made everyone in my house laugh.

This pasta dish made everyone in my house smile.

Tangy, rich and creamy gorgonzola sauce. Crisp, smokey bacon. Nutty Parmesan. Garlic and onion. Some greenery from peas and basil.

Put it all together with some tagliatelle and everyone in your house will smile, too.

Tagliatelle With Bacon And Gorgonzola
Tagliatelle With Bacon And Gorgonzola


2 tablespoons butter, divided
4 ounces bacon, chopped
1 cup chopped onion
1 tablespoon minced garlic
1 1/2 cups heavy cream
4 ounces Gorgonzola cheese, crumbled
1/2 pound tagliatelle or fettuccine
2 cups frozen green peas, defrosted
1/2 cup freshly grated Parmesan cheese, plus extra for serving
1/4 cup julienned basil leaves
Kosher salt and black pepper

1. Cook pasta according to package directions.

2. Meanwhile, melt 1 tablespoon of the butter in a large skillet over medium heat. Add bacon and cook until crispy, about 5 minutes. Remove to a plate and set aside.

3. Add the remaining tablespoon of butter and onion. Cook for 5 minutes until tender. Add the garlic and cook for 1 more minute.

4. Add the cream, Gorgonzola and 1 1/2 teaspoons of pepper to the skillet. Bring the sauce to a boil. Lower heat and let simmer until thickened, about 5 minutes. Turn off the heat.

5. Drain pasta, reserving 1 cup of the cooking liquid. Stir pasta into the sauce and add the peas, Parmesan, basil, and bacon. Toss well, and add some of the reserved pasta water if too dry. Correct seasoning and serve with extra Parmesan.

Serves 4

Recipe slightly adapted from Barefoot Contessa Foolproof by Ina Garten
Tagliatelle With Bacon And Gorgonzola

Swedish band, Holograms, have a new album out.

What caught my attention was not the music (which is a bit like the guitar packed, noisy stuff I used to love in the late 70s and 80s), but the album cover.

Whoa. This is serious artwork.


When I could pry my gaze from the album cover, I noticed that only one track had a non-English title. And that was Ättestupa.

A quick Wiki later and I learned that Ättestupa is “according to tradition, a steep precipice where elderly people during Nordic prehistoric times are said to have thrown themselves, or were thrown, to their deaths.”

So Holograms new album has taught me something new.

I don’t have Ättestupa to play, but you can get a good idea what Holograms’ music is like from Flesh And Bone.

Check out Holograms on Facebook, where you can learn of upcoming world tour dates. You can buy their music here.


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
This entry was posted in Pasta and tagged . Bookmark the permalink.

Leave a Reply