Spaghettini with Cognac from Loreto

4 tbs. olive oil
2tbs. butter
1 medium onion, sliced
1green onion, chopped.
8oz. bacon or pancetta, chopped.
2 clove garlic finely chopped

5 tomatoes peeled and chopped

8 oz. Cognac.
2cup heavy cream.
salt and pepper

1/2 cup parmesan. cheese
6 tbs. chopped fresh parsley

Heat the oil and butter in a pan and saute the onions, bacon and garlic until browned. Add the tomatoes and let simmer for 5minutes.

Add the cognac, cream and spices. Bring to a slight boil.

Toss the cooked pasta with butter and cheese, place on a serving platter and pour the sauce on top. Sprinkle on the cheese and chopped parsley and serve!!!

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