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11-01 Pasta a la France

We tend to forget how simple and delicious this kind of dish can be.
In the winter, use seasonal & root veggies and in the summer, substitute in fresh cherry tomatoes
or whatever you have to use. All you really need is the pasta, onion and the meat. Everything else just adds to it.

Prepare in salted boiling water:
1/2 lb long pasta like spaghetti or linguine
Reserve some of the pasta water when draining to moisten dish

Sauté in skillet:
olive oil
1 sm/med onion, chopped
4 oz pancetta, lardons fumés or bacon, cubed
1 clove garlic, chopped or minced
When fat is glistening and onions softened, add:
2 carrots, thinly sliced
1 zucchini, cubed
sun dried tomatoes in oil, OR fresh chopped tomatoes
1 fennel bulb, chopped
1/2 colored bell pepper, chopped
Stir and allow veggies to soften
Stir into cooked pasta, add pasta water if needed and finish with a sprinkling of:
parsley, chopped
black pepper
Parmesan, shredded
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