The Culinary Camping Connoisseur #2: Porcine Confit Fussili with Citrus Emulsion

Porcine confit fussili with citrus emulsion (serves 3)

Ingredients 

Pasta

Pasta for three people 

Salt 

Sauce

3 lemons squeezed 

Cracked pepper 

1/4 bottle of white cooking wine

Toppings 

200g bacon roughly chopped 

70g finely grated Grana Padano

Fresh basil 

Equipment 

Frying pan 

Pot

Gas cooker 

Colander

Scissors 

Plastic or wooden spoon 

Chopping board 

Knife 

Method 

1. Chop your bacon.

2. Fry your bacon without oil on a low heat, once spitting cover with foil to avoid frying yourself as well as the bacon. Once nicely crisp all over (the bacon not your fingers) turn off the heat, remove foil and tip bacon into colander to drain fat and then place in a bowl. Set aside.

3. Fill pot halfway with hot water, place on high heat until boiling, add pasta and salt (until water is salty like the sea). Cook according to packet instructions or to taste, then drain and set aside.

4. In the pot, add your squeezed lemon juice and cracked pepper (to taste). Once heated, add white wine (the more the merrier). Cook off the wine for about ten minutes, tasting as you go (the sauce not the bottle) and adding more wine if needed (which it probably is). Add freshly cut basil a few minutes before the sauce is ready.

5. Tip the pasta and bacon into the pot and stir until it is all heated and mixed through.

6. Serve with Grana Padano (to taste).

Serving suggestion: to accompany this dish, try it with a light prosecco.