Inspired by soubise this creamy pasta sauce uses spring onion and fennel along with bacon cream and cheese. The dish is somehow light and decadent.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Serious Eats | 2019-05-21 18:28:51 |  20,895 Views |
How to make pasta with spring onion fennel and bacon | Serious Eats
Grocery shopping is not my strong suit. I can easily become overwhelmed by the crowded sprawling aisles. And unless I’m shopping for work-related recipe development projects I rarely enter a grocery store with a fully thought-out plan or written shopping list. This inefficient approach inevitably leads to long detours as I try to find ingredients that catch my eye and spark an idea for dinner. Fortunately the process becomes a lot more fun when spring greens start appearing in the produce section; it’s always exciting and inspiring to find those first bunches of asparagus green garlic and scallions of the season.
Serious Mealtimes / Vicky Wasik
This year the first to appear in my local supermarket were spring onions. They look and taste similar to scallions. Spring onions are very young storage onions that are picked from the ground before they are fully mature. When eaten raw they have more allium bite than scallions but when cooked they become meltingly soft and sweet.
