italian bacon

Francis Bacon, Two Men on a Bed, 1953.


Fresh Linguine & Scallops 

This recipe is decadent in all of the right places. I did not write a recipe for this, and it came together in a breeze (less than 20 minutes). Here’s just a glimpse of what I did: 

Ingredients: FRESH pasta – do not use boxed pasta for this recipe. It wouldn’t do it justice. Fresh sea scallops. Bacon. Grape tomatoes. Fresh parsley. Minced garlic. Lemon zest. Lemon juice. Butter. Chardonnay wine. Salt and pepper. Red pepper flakes if you’re feeling fancy. 

Directions: Bring a few cups of water to a boil and salt generously. Toss in fresh pasta and cook until al dente. It is important to note the fresh pasta cooks quickly and will take about 3 minutes, max. Drain pasta and set aside. In a skillet over medium high heat, heat a few tbsp of olive. Clean and dry scallops thoroughly – season with salt and pepper. Place the scallop seasoned side down, season the other side and cook for no more than 2 minutes a side. Overcooking a scallop will cause it to develop a rubbery texture, and they will be ruined. It is not only a waste of time, but a waste of money because scallops are on the pricey side. Once the scallops are seared, remove them to a clean plate. In the same skillet, add a few more tbsp of olive oil and add the chopped bacon, cooking it thoroughly. When the bacon is almost done cooking, add in the minced garlic. Reduce the heat so that the garlic does not burn. Depending on how many servings you are making, you will need anywhere from 2-5 tbsp of unsalted butter. Melt the butter into the bacon and garlic and stir. Deglaze the pan with your choice of white wine (I love Chardonnay) and cook to reduce the alcohol. Add in grape tomatoes, the zest from one lemon and juice from ½ lemon. Taste your sauce and adjust the flavors accordingly. Toss in fresh herbs. Add in the pasta and the scallops and warm throughout. Serve and top with the cheese of your choice (I used shaved parmesan) and fresh herbs. 

Enjoy with a fantastic glass of wine and some crusty bread! 

Creamy Capellini Pasta with Asparagus, Bacon, Spanish Egg

This delicious pasta dish was introduced to me a few weeks ago. It has a heavy creamy texture which makes it so tasty. The asparagus adds a crunchy texture to the dish as well.

Not to mention, the sauce is made with bacon fat - yes, quite fattening, but you got to spoil yourself once in awhile with amazing food.. at least that’s what I think! It’s topped with a Spanish Egg - crisp bottom with a runny, sweet yolk.

Everything about this dish is amazing. I think it’s the best pasta I’ve ever tasted! Highly, highly, highly recommended!!



  • 1 pack capellini pasta (or any thin pasta)
  • 1 bundle asparagus - coarsely chopped
  • 1 tbsp garlic - diced
  • 5-8 slices bacon - diced
  • 1 cup cream (heavy or light)
  • 1/5 cup Parmesan cheese
  • 1 tbsp lemon juice
  • 1 tsp fresh chilli - diced (or 1 tsp dried chilli flakes)
  • salt & pepper
  • 4 eggs (optional)
  • 2/5 cup (5 tbsp) olive oil (optional)

1. Bring a pot of water to boil and add the capellini (or other thin pasta) and asparagus to the water. ****(Remove the asparagus from the pot around 5 minutes into cooking time, otherwise the asparagus will be soggy).

2. While the pasta is cooking, pan fry the bacon for one minute then add in diced garlic, fry for another 2-3 minutes until most of the fat has been cooked through.

3. Spoon out the bacon aside but leave the fat in the pan. Add cream to the pan and cook, mix it well with the bacon fat.

4. Add Parmesan cheese, chili and lemon juice. Then sprinkle with salt and pepper.

5. Drain the pasta of excess water. Fold in the pasta and asparagus into the cream sauce and toss well.

(Optional): to make each egg separately

6. Set aside a bowl and prepare the olive oil.

7. To make Spanish style fried egg to top, use a small pan (preferably with taller sides) and bring 1.2 tbsp olive oil to a simmer on high heat.

8. Crack an egg into the pan and bring the heat to medium. Coat the surface of the egg with hot olive oil as well.

9. Cook for less than 1 minute and drain the olive oil back into its bowl (so that you won’t waste more oil than needed).

10. Plate the pasta and the egg. Sprinkle on top some Parmesan cheese and parsley.

Traditional ROMAN Food

* Bruschetta - popular antipasto, coming from the Romanesco word bread which is lightly burnt, typically rubbed with garlic and topped with oil and tomatoes.

* Supplì - fried rice croquettes stuffed with beef ragout and Mozzarella.

* Fettuccine Alfredo - pasta dish with butter and Parmesan.

* Bucatini alla Matriciana - pasta with a sauce of tomato, guanciale, and grated Pecorino Romano.

* Spaghetti alla Carbonara - pasta with a sauce made with whipped eggs, and topped with bacon, pepper, and grated Pecorino Romano.

* Rigatoni con la Pajata - pasta with a sauce made with ringed intestines of a milk-fed veal and Pecorino.

* Saltimbocca alla Romana - Roman-style veal with prosciutto and sage. Saltimbocca literally means jump in the mouth. 

* Scaloppine alla Romana - Veal sautéed with fresh baby artichokes.

* Coda alla Vaccinara - Oxtail stew, cooked with tomato sauce, celery, clove, and bitter chocolate.

* Carciofi alla Romana - Whole artichokes filled with minced garlic and parsley, cooked in olive oil.

* Carciofi alla Giudia - whole artichokes filled with chili peppers, deep fried.

* Trippa - Tripe cooked with tomato sauce and wild mint, topped with Pecorino is an ancient Roman tradition.

* Fiori di Zucca - zucchini flowers filled with mozzarella and anchovies, battered and deep fried.

* Abbacchio alla Cacciatora - floured lamb chops cooked in oil and vinegar, spiced with garlic, sage, anchovies, and rosemary. 

* Crostata di Ricotta - richly baked cheesecake, made with ricotta, and flavored with lemons (or oranges) and Marsala wine.


Miniature cowboy burgers. Beef, pork, veal (1 pound), Montreal steak seasoning (dash), Italian roll (3), Red onion (¼), Cooper sharp cheese (8 slices), Olive oil (dash), kosher salt (dash), Bbq sauce (¼ cup), Bacon (4 slices).

Slice bread into crostini, drizzle with olive oil and salt and bake in 350 degree oven about 10 min. Sautee onion in olive oil and salt. Mix meat with montreal steak seasoning and form into 16 meatballs. Press into patties and sear on both sides in pan. Assemble burger with cheese on croatini, then bacon, then onion, then burger, then a dash of bbq, and more cheese. Bake in oven until cheese melts. About 7 minutes.

Sautéed Kale with Pancetta and lentils

Of all the super healthy greens, kale is the king! It’s definitely one of the healthiest and most nutritious plant foods in existence. Loaded with all sorts of beneficial compounds (some of which have powerful medicinal properties), kale is one of those versatile greens that is not only healthy but also super tasty! From chips to stir fry’s, sautées and even pizzas, this leafy green is a great dinner solution!

1 whole kale (washed and bases of stems removed).
1 cup of cubed pancetta (Italian bacon)
1 cup of pitted kalamata olives
1 cup of red lentils
½ cup of white wine
2 tbsp of Olive oil
1 tsp of hot peppers (we use the ones that are prepared in oil)
2 garlic cloves (diced)
Salt and pepper to taste
½ cup of water

In a large pot, (on high heat) add the olive oil, hot peppers, garlic and pancetta. Gently sautee until the garlic and pancetta begin to brown. Cut up the kale leaves, add them to the pot and mix well. Add the red lentils and mix well. Add the olives, wine and water and mix again. Turn down the heat to a minimum, cover and let simmer for about 20 minutes or until the kale and lentils are tender. Serve with pasta, rice or fresh bread.

This recipe is great to use as a pizza topping or to add to your favorite sandwich or burger.