{"id":12754,"date":"2016-02-05T09:00:06","date_gmt":"2016-02-05T08:00:06","guid":{"rendered":"http:\/\/test.theeatculture.com\/en\/?p=12754"},"modified":"2016-02-04T22:05:37","modified_gmt":"2016-02-04T21:05:37","slug":"vintage-pasta-with-five-tastes-penne-with-bacon-blue-cheese","status":"publish","type":"post","link":"http:\/\/test.theeatculture.com\/en\/vintage-pasta-with-five-tastes-penne-with-bacon-blue-cheese\/","title":{"rendered":"VINTAGE PASTA WITH FIVE TASTES \u2013 PENNE WITH BACON &#038; BLUE CHEESE"},"content":{"rendered":"<p>This pasta is so 80s as much as \u201cpenne alla vodka\u201d. But as black, even the eighties will never pass away of style. I must confess that there are four recipes that &#8211; despite many sessions of coaching followed by as many despairs post bankruptcy &#8211; I have never been able to cook like the original: the scrambled egg of my grandma Ester, the meat sauce of my grandma Franca, the chocolate brownies of mom and the pasta with five tastes of Luca grandmother. The latter is the protagonist of the today recipe, and I&#8217;m willing to bet that for each of you that we\u2019ll prepare it will have a different version.<br \/>\nIt&#8217;s a bit &#8216;as the \u201cwireless phone game\u201d in a culinary edition, although the doses and ingredients are an objective fact, the result is unequal for each hand that cooks. There\u2019s nothing to do: the secret ingredient is the hand of one who bakes. I decided to give you this recipe, as my boyfriend&#8217;s family has given to me, hoping to have too, one day, a recipe so precious to become the subject of a gift.<\/p>\n<p>&nbsp;<\/p>\n<h5>Ingredients (serves 4)<\/h5>\n<ul>\n<li>320 gr. of short pasta (preferably \u201cpenne\u201d)<\/li>\n<li>150 gr. of gorgonzola cheese<\/li>\n<li>150 gr. of cooking cream<\/li>\n<li>2 tablespoons of grated Parmesan<\/li>\n<li>100 gr. of smoked bacon<\/li>\n<li>50 gr. ham steak<\/li>\n<li>Parsley, red pepper powder q.s.<\/li>\n<li>Extra virgin olive oil, salt q.s.<\/li>\n<\/ul>\n<p style=\"text-align: right;\"><strong>Matching soundtrack: <\/strong><em>Sex<\/em> <em>machine,<\/em>\u00a0<em>James<\/em> <em>Brown<\/em><\/p>\n<p><a href=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/Penne_4.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-12742\" src=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/Penne_4.jpg\" alt=\"Penne_4\" width=\"850\" height=\"682\" srcset=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/Penne_4.jpg 850w, http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/Penne_4-300x240.jpg 300w, http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/Penne_4-330x264.jpg 330w, http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/Penne_4-690x553.jpg 690w, http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/Penne_4-722x580.jpg 722w\" sizes=\"(max-width: 850px) 100vw, 850px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<h5>PROCESS<\/h5>\n<p><strong><span style=\"font-weight: 400;\">First adjust the water to boil, done that you can fully dedicate yourself to the sauce: you\u2019ll see that it will be a snap. Start with place the ham slices on a cutting board and chop them finely with a knife &#8211; will be a kind of &#8220;mince&#8221;; now transferred the chopped ham in a dish to which you will add the grated parmesan and the chopped parsley.<br \/>\n<\/span><\/strong><\/p>\n<p><span style=\"font-weight: 400;\">When finished this step I recommend you to salt the water and put the pasta on. Therefore, place on heat a frying pan (which is big enough to allow you to easily saute the pasta once cooked), a little extra virgin oil and as soon as it sizzles, cook the bacon gently over low heat: it should not brown.<br \/>\n<\/span><\/p>\n<p><strong><span style=\"font-weight: 400;\">Put aside the bacon and, in the same pan, melt over very low heat the gorgonzola cheese mixing it with a wooden spoon. Once melted, remove from the heat and add the cooking cream. Mix the sauce and then add the bacon and the previously prepared ham. You\u2019ll see that you\u2019ll create a yummy sauce in which, when cooked, you can soute the pasta with a ladle of cooking water, giving it even more creaminess to your dish.<br \/>\n<\/span><\/strong><\/p>\n<p><a href=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/Penne_2.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-12744\" src=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/Penne_2.jpg\" alt=\"Penne_2\" width=\"850\" height=\"1256\" srcset=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/Penne_2.jpg 850w, http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/Penne_2-203x300.jpg 203w, http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/Penne_2-692x1024.jpg 692w, http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/Penne_2-330x487.jpg 330w, http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/Penne_2-690x1019.jpg 690w, http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/Penne_2-392x580.jpg 392w\" sizes=\"(max-width: 850px) 100vw, 850px\" \/><\/a><\/p>\n<p><a href=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/Penne_3.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-12746\" src=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/Penne_3.jpg\" alt=\"Penne_3\" width=\"850\" height=\"1238\" srcset=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/Penne_3.jpg 850w, http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/Penne_3-205x300.jpg 205w, http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/Penne_3-703x1024.jpg 703w, http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/Penne_3-330x480.jpg 330w, http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/Penne_3-690x1004.jpg 690w, http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/Penne_3-398x580.jpg 398w\" sizes=\"(max-width: 850px) 100vw, 850px\" \/><\/a><\/p>\n<p><em>Photography: Sara Cartelli.<br \/>\n<\/em><em>\u00a9 The Eat Culture.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This pasta is so 80s as much as \u201cpenne alla vodka\u201d. But as black, even the eighties will never pass away of style. I&#8230;<\/p>\n","protected":false},"author":213,"featured_media":12749,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[909],"tags":[1014,1109,929,993],"_links":{"self":[{"href":"http:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts\/12754"}],"collection":[{"href":"http:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/users\/213"}],"replies":[{"embeddable":true,"href":"http:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/comments?post=12754"}],"version-history":[{"count":3,"href":"http:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts\/12754\/revisions"}],"predecessor-version":[{"id":12759,"href":"http:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts\/12754\/revisions\/12759"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/media\/12749"}],"wp:attachment":[{"href":"http:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/media?parent=12754"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/categories?post=12754"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/tags?post=12754"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}