Price per serving for two: $1.25The reason why so many Italians ate pasta was because it was inexpensive and most ingredients were in the pantry: Bacon (back fat with a few strands of meat), Salt, Butter, Cream, Cheese, Flour, Eggs and Olive Oil. My Nonna was making her own pasta by hand, not machine. It came out perfect every time which means it was always delicate and delicious. I love pasta. For me, its like art. I can taste it just by looking at it.
In a skillet, melt 3 tbs of fresh salted butter and add 1/4 cup of olive oil. To that, add diced bacon or back fat, and then chopped onion or garlic (garlic powder works too - they use it in the Olive Garden recipe) and I like to add scalloped parsnip (its sweet/nutty taste is amazing) depending on your taste. Once the bacon and onion/garlic have browned, add 1/2 cup of heavy cream. Then grate in some Parmesan cheese and also dried herb seasoning, stir and cover... turn off the flame.
When the pasta is done, and if it is fresh it takes no time at all to cook, just lift the hot pasta from the water and put directly into the skillet with the sauce. Toss and add a generous sprinkle of grated Parmesan and some dried parsley flakes and fresh ground black pepper to taste. Its that simple. Say the Blessing and Eat!