From the lost recipe files: I found the pics for this hanging out in a folder from JUNE! Luckily, I still remember how I made the dish.
As Italian chefs the world over will tell you, the key behind a great pasta dish is that no one ingredient ever overloads any of the others, and that the pasta is truly supposed to be the star of the show. This is one dish that follows those guidelines, even with the strong flavors of bacon and greens tossed into the mix.
The secret with this or any other pasta dish is to make sure that you add just enough sauce to coat the pasta, not drown it. This may go against the American tradition of dumping a full three cups of sauce over the top of a quarter pound of noodles, then topping it with some form of meatball, but believe me, it’s worth the restraint.
Let’s revisit summer, shall we?
Serving Size: 1
Amount Per Serving: Calories: 311Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 29mgSodium: 554mgCarbohydrates: 29gFiber: 4gSugar: 3gProtein: 17g
Links to other recipes like this:
- Sizzling Herb Pasta with Bacon and White Beans, from Chez Megane
- Cook the Book: Long Pasta with Bacon, Red Cabbage, Walnuts and Rosemary, from Serious Eats
- Quick penne pasta toss… with bacon!, from Culinary in the Desert