Spaghetti alla Fiamma - Flaming Spaghetti

This dish has it all, veggies, a little spice (not too hot though so don’t be afraid - but if you can stand it go ahead & chuck some more in), some glorious pancetta, and well we could just be done there. Pancetta the Ferrari of bacon!

Ingredients

1. 1 lb dried Spaghetti
2. 1 small bag of frozen peas
3. 100g of Pancetta (or bacon) - chopped
4. 50g of Unsalted Butter
5. 1 Onion - chopped
6. 1 Bouillon Cube - crushed
7. 1 small piece of Red Chili Pepper
8. 1 good handful of Fresh Rosemary - chopped fine
9. 1 shotglass of Brandy
10. 1/2 cup of Extra Virgin Olive Oil
11. 4 tbsp of Grana Padano - Grated
12. Salt

Directions

1. Put a large pot of generously salted water onto boil for pasta. Into a large saute pan add the Oil, Pancetta, Rosemary & Onion & cook over medium heat until bacon is cooked, and onions are translucent. Once cooked, add in peas & stir well. Sprinkle the bouillon on top & then Pour 1/2 of the shot glass of Brandy on top. Add in a ladle full of warm water and let it cook for approx 10 mins over low heat. In the meantime, cook your pasta until al dente. When pasta is done, drain and return to pasta pot. Add in the butter & cheese & toss until combined well. Transfer Pasta to saute pan and toss again until well combined. Transfer to serving plate. CAREFULLY Heat the remainder of Brandy over stove top & when warm pour on top of Spaghetti. CAREFULLY set the Spaghetti aflame with your kitchen torch. When flame is extinguished serve immediately.

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