You know how you arrive home from vacation to find that you have virtually nothing to eat? You're craving good home cooked food because you've been eating out A LOT and you don't feel like running to the store? This recipe is perfect for that situation. I almost always have pasta, bacon and breadcrumbs on hand. This was the perfect meal to make after a long ride in the car with two kids. It goes together quick, easy, pleases everyone and best of all IS NOT ROAD FOOD. Amen to that!
Pasta, bacon, toasted breadcrumbs, garlic and red pepper flakes.....does it get any better than that?
Pasta with Bacon and Breadcrumbs
Adapted from Mark Bittman's Kitchen Express
Boil salted water for pasta and cook it, reserving some of the cooking liquid. Meanwhile, cut bacon into small pieces and fry it in a bit of olive oil until just crisping; remove from the pan and add two or three minced garlic cloves to the pan; cook over fairly low heat, turning until just fragrant, a couple of minutes. Toss in a cup or so of breadcrumbs and a pinch of red pepper flakes; cook, stirring, until the breadcrumbs turn golden (they go fast). Toss the pasta and the breadcrumb mixture along with the bacon and a little of the reserved liquid. Top with some more olive oil and a bit of chopped parsley or basil.
Notes/Results: We cooked one pound of whole wheat rotini with one pound of sliced bacon. It ended up being a good pasta to bacon ratio. I would definitely double the garlic and sprinkle in quite a bit of red pepper flakes next time. The pasta was great and disappeared in one setting!
This is my submission to this week's Better With Bacon theme over at IHCC!
I'll be skipping the Popsicle of the Week feature this Monday so that I can post about my trip to Michael Symon's Bar Symon. My husband and I were able to go without the children and had a wonderful time!
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