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Friday, January 31 2014 00: 00

Bigoli with herbs, bacon and pine nuts

Written by Azdora
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Bigoli with herbs, bacon and pine nuts Bigoli with herbs, bacon and pine nuts

Bigoli herbs, bacon, pine nuts: first a simple dish, but very tasty. The bigoli are kind of soft and long spaghetti, homemade, using only his hands. They are obtained by making a mixture of water, flour and salt which, after resting, is rolled into a soft and rather thick sheet. The dough is cut into strips that, rolled one by one in your hands, will result in many bigoli as long as spaghetti, but with a larger and irregular diameter. I, for this recipe I bought them already made and topped with simple herbs of the season.

difficulties recipe for Preparation cooking Cost
Easy 4 people 20 min.
30 min. € 7

What is needed
Ingredient Quantity
bigoli type pasta gr. 320
shallot n-1
bacon (thin slices) gr. 100
clean spinach gr. 100
clean chicory gr. 100
pine nuts gr. 50
Parmesan cheese gr. 50
salt, pepper, extra virgin olive oil qb


  • Clean and wash the spinach thoroughly, several times under running water. Once cleaned should be 100 grams.
  • Clean and wash the chicory eliminating the coasts whiter (which we will use, once boiled, as a side dish). The tips of the greenest used must be of equal weight (gr. 100) spinach. Using the same amount of the two grasses, we will get a balanced and harmonious taste without the predominance of the bitter sweet spinach or chicory.
  • Peel, wash and finely chop the shallot.
  • Cut the bacon into small pieces.
  • Cut the spinach coarsely.
  • Cut chicory in the same way trying to get pieces more or less equal.
  • Chop half of the pine nuts and leave the other half whole.
  • Grate the Parmesan cheese


  • Put plenty of water in a pot for cooking pasta and bring to a boil.
  • Meanwhile, prepare the sauce.
  • Sauté in a large pan that can contain pasta, shallots and bacon with a little oil.
  • Add the chicory cook a few minutes adding a little hot water.
  • After about 5 minutes add the spinach. Season with salt and pepper and mix well.
  • Cook in herbal compound adding a little hot water as they tend to dry too.
  • A part, in a non-stick pan to toast the pine nuts (both minced and whole).
  • When the water boils, dip bigoli and cook according to the times indicated in the package. Note: If using fresh pasta, cooking is very fast.
  • Drain the al dente bigoli to complete its baking pan.
  • In fact, add the pasta to the pan with the herb sauce and mix well. Whisk a couple of minutes so that the sauce vvolga the best pasta.
  • Add the toasted pine nuts and parmesan.
  • Bring to the table by adding a drizzle of olive oil.
Bed 8198 times Last Updated on Friday, January 31 2014 17: 12

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