Whisky Spaghetti: a Student-Days Pasta Recipe

I used to make this recipe in my student days, when after a party there was some whisky left at the bottom of a bottle — which, for those in the know (back then), was usually made in Palazuelos de Eresma.

Ingredients (by eye)
1 glass of whisky (or whatever is left over)
4, 5 or 6 garlic cloves
pancetta
crushed tomato
onion (optional)

Method
The night before, put the peeled garlic cloves into the glass of whisky (depending on who you live with, it's important to add a sign saying DO NOT TOUCH).

Chop the onion very finely (if you've decided to use it) and fry it in plenty of oil over low heat, then add the pancetta cut into small strips.

When the pancetta is done, remove any excess fat and add the whisky that has spent the night with the garlic. You can take the garlic out or leave it in depending on how much garlic aroma you want; I take it out, but try it yourselves.

Once the whisky has reduced, add the crushed tomato and stir for a good while. Cook the pasta as always, that is, "as usual" — and please don't add oil to the water, it's pointless.

Cheers.

🌐 Llegeix aquesta recepta en català