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A question about a recipe: Summer Weekend Pasta

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I have a question about step 1 on the recipe "Summer Weekend Pasta" from amanda. It says:

"Bring a large pot of generously salted water to a boil. Meanwhile, spread the bacon in a large saute pan, add the garlic clove, and set over medium heat. Cook the bacon until it's crisp and its fat has rendered. As you remove the bacon from the heat, stir in the red pepper flakes." Is there a non meat option to substitute here?

asked by macha almost 6 years ago

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8 answers 1560 views
pierino
pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 6 years ago

Amanda's recipe is a riff on the classic Roman l'amatriciana; bacon or guanciale or pancetta. If you want to omit the bacon you can just go fra diavolo; butter or olive oil (or both) with tomato and hot pepper. BUT you really can't substitute anything for the bacon flavor. And if anyone suggests portabello mushrooms I promise to come down and toilet paper their house.

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Benny
added almost 6 years ago

I suggest portabello mushrooms.

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pierino
pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 6 years ago

Benny, I have the 12 pack of Cottonelle. Coming your way.

Amanda Hesser
Amanda Hesser

Amanda is a co-founder of Food52.

added almost 6 years ago

Yes, I like Pierino's suggestion. Some tomatoes, but not too much.

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caroberts77
added almost 6 years ago

You could add in a little smoked mozzarella at the end to get that smoky flavor in the dish.

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Panfusine
added almost 6 years ago

Mushrooms and fried sun dried tomatoes...

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SMSF
SMSF

SMSF is a trusted home cook.

added almost 6 years ago

I suppose you could try one of the "fake-bacon" "fakon" products, but honestly you might just consider making a different type of dish. It seems to me that both the bacon itself and the resulting bacon fat are too integral and, like a Porsche, there is no substitute! :)

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PFossil
added almost 6 years ago

I was thinking a little ricotta salata, crumbled or cubed, at the very end to add the saltiness from the bacon.

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