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| The Walnut Marketing Board |
From: Chef rick maran, The Waterboy, Sacramento, Ca. Yield: 24 servings.
3 lb. bacon, applewood-smoked, cut in 1” pieces
3 cups red onion, thinly sliced
11⁄2 cups fresh oregano, chopped
6 lb. fettuccinenoodles, fresh
3 cups goat cheee, plain, cut into small pieces
3 cups California walnuts, chopped, toasted
11⁄2 cups sundried tomatoes, oil-packed, cut into thin strips
9 qt. arugula leaves
2-3 cups extra virgin olive oil
as needed, salt
as needed, black pepper, freshly ground
as needed, Parmesan cheese, freshly grated
Time the cooking so that fettuccine is al dente and ready to toss when bacon/flavoring is ready.
Per order: in large skillet over high heat, saute 2 oz. bacon pieces until partially cooked, about 3 minutes. add about 2 Tbsp. red onion and 1 Tbsp. oregano. Cook and toss 1-2 minutes longer, until bacon is cooked. remove skillet from heat and drain off most of rendered bacon fat.
Cook 4 oz. fettuccine in boiling, salted water until barely tender, or al dente. drain.
Add to bacon/onion mixture in skillet with 2 Tbsp. goat cheese, 2 Tbsp. chopped walnuts, 1 Tbsp. sundried tomatoes, 11⁄2 cups arugula leaves, and about 2 Tbsp. olive oil. off heat, quickly toss together so ingredients are distributed and arugula has wilted slightly. Season with salt and freshly ground pepper. Transfer to serving plate. offer grated Parmesan cheese at serving.