My parents have just come back from Italia and brought me back a few cookbooks and one special one from Italian. As soon as I saw this recipe, I had to try it (and manipulate it!). This recipe is quite rich, but delicious and simple!

Ingredients:

• parpadelle for two serves, cooked
• 3 sanitarium vegie bacon rashers
• 1/2 red onion, diced
• 2 cloves garlic, diced
• 1 cup a good red cab sauvignon
• 1 tbs olive oil
• salt
• pepper
• 4 tsp reggiano grated

Instructions:

1. Cook the fresh parpadelle with a little salt and boiling water, and remove once floating
2. Drizzle the oil in a seperate pot and add the onion and garlic.
3. Saute until soft, adding the vegie bacon.
4. Pour half the wine in and season with salt and pepper. Cook until the sauce has dissolved.
5. Add two teaspoons of the parmigiano and the pasta, stirring through.
6. Pour the remaining wine in and season once more to taste. Wait until the wine has thickened and serve.
7. Drizzle remaining cheese on top.