Tags

, , , , , , , , ,

pasta with bacon and breadcrumbs introIt’s the start of the last week in January.  Can you believe it?

Our weather is a little all over the place.  Some days we’re in the 40’s, while others hint at spring with temperatures in the mid-60’s.

I go back and forth between wanting a big bowl of chili or craving something lighter like carrot and cilantro soup.

For our purposes today, let’s talk about this so simple pasta dish.  It’s worth mentioning right up front that you probably have everything you need to make this right now.  Or, actually later when it’s dinnertime.

Because we’ve come to know each other pretty well, I’m going to guess that you have some type of pasta on one of your pantry shelves.  You probably also have several slices of bread and of course, some leftover bacon from the big Sunday brunch you just hosted.

Don’t worry about the fresh parsley.  The emphasis is on the breadcrumbs and the bacon.

When you glance over the recipe (just scroll down), you’re going to see why I thought it would be perfect for my Mondays on Main St. series.  By the way, if you missed last week’s installment, it’s right here.

069

Roll up your sleeves and let’s get started.

Bring generously salted water to a boil and cook 1 lb of pasta.  When you drain it, reserve about 1/2 cup cooking liquid.  Fry 5 pieces of bacon in large skillet. Reserve 2 tbsp of bacon drippings.  Add 3 cloves of minced garlic to the same skillet and saute′ 1 minute.  Make some fresh bread crumbs using three pieces of white bread and giving them a few pulses in the bowl of your food processor.  Add the breadcrumbs to the skillet with the garlic and cook until they just turn golden, stirring constantly.

072

When the breadcrumbs are done, add in the cooked, chopped bacon.  Next, toss the cooked pasta with the bacon-breadcrumb mixture and a little of cooking liquid. Top each serving with a drizzle of olive oil and a sprinkling of chopped parsley.

Pasta with bacon and breadcrumbs

Recipe adapted from Mark Bittman’s Kitchen Express cookbook.

Pasta with Bacon and Breadcrumbs

Ingredients

1 lb pasta

kosher salt

5 slices of bacon

3 cloves garlic, minced

3 slices of white bread

olive oil

flat leaf parsley, chopped

Method

Bring salted water to a boil and cook the pasta.  When draining the cooked pasta, reserve about 1/2 cup cooking liquid.  Fry 5 pieces of bacon in large skillet. Reserve about 2 tbsp of bacon drippings in the skillet.  Add the minced garlic to the same skillet and saute 1 minute in the bacon drippings.

Make fresh bread crumbs by placing the slices of bread into the bowl of the food processor and giving them a few pulses until crumbs form. Add the breadcrumbs to the skillet with the garlic and cook until they just turn golden, stirring constantly.

Chop the cooked bacon.  When the breadcrumbs are golden, add the bacon and stir.  Next, toss the cooked pasta with the bacon-breadcrumb mixture and a little of the reserved cooking liquid. Top each serving with a drizzle of olive oil and a sprinkling of chopped parsley, if desired.

Serves: 4

Allison {Main St. Cuisine}

Advertisements