Have you ever wanted to cure your own bacon? If you are a bacon lover then there’s every chance you have, and I am here to tell you that it couldn’t be simpler. Especially if you have the Ross and Ross Homemade Curing Kit which supplies you with everything you need to have a go… except for the pork that is. The Bacon Kit comes beautifully presented in a a cardboard box with three different curing mixes – original, sweet, and smoky – as well as disposable gloves, plastic bags, a hook to hang your bacon from, and muslin cloth. The curing process is described in easy steps that even a complete novice can follow. The first thing to do is to get hold of the right piece of pork – in this case 500g (1.1lbs) pork belly with good layer of fat, preferably organic and outdoor-reared. You rub the curing of your choice on the pork (wearing gloves), put it in a plastic bag, seal it and then put in the fridge for two days. I added another plastic bag layer and clipped it tightly and placed the pork on a plate just in case! After two days you turn the bag over and leave for another two days.
100g | 3.5oz wholemeal spelt spaghetti or pasta of choice
3 large slices bacon, fat removed, cut into cubes
2 medium zucchini/courgettes, spiralized into zoodles
2 egg yolks
3 tbsp flat-leaf parsley, very finely chopped
2 tbsp freshly grated Parmesan (or more, to taste)
1 shallot, very finely chopped
a couple drops Tabasco
salt and freshly ground pepper
2. Rub a little of the bacon fat around a large non-stick frying pan. Heat the pan and fry the shallot over low heat, adding a little of the reserved pasta water until softened, about 5 minutes.
3. Add the cubed bacon and cook for a further five minutes, stirring frequently. Remove from the heat.
4. Mix together the spaghetti, egg yolks, Parmesan, Tabasco and 4 tablespoons of the cooking water. Add the bacon, shallot and chopped parsley and toss together with the zoodles. Season with salt and pepper and serve with an extra sprinkling of freshly grated Parmesan.