Find Me On


Subscribe via RSS

Enter your email address:

Delivered by FeedBurner

Whole Wheat Pasta with Local Bacon and Cheese

Barebones, but satisfying, my weekend guests called it seminal, so I’m posting it here. The recipe, created for ease, is a kind of abbreviated Pasta Carbonara, with hearty whole wheat pasta mingled with bacon, punctuated with hot chili pepper flakes. Serve with local greens, either cooked up or in a salad. Look for local bacon at farm stands, farmers markets or as part of a meat share. (eliminate extra space)
Serves 4 (or 3 hearty eaters)

1 pound whole fusilli or penne, or your favorite short pasta
2 tablespooon olive oil
3 garlic cloves, chopped
1/2 pound local bacon
3 oz local hard grating cheese
Hot chili pepper flakes, to taste

1-Heat oven to 400 degrees. Lay bacon on a rack on a cooking sheet and cook
until done, about 15 minutes (Or fry it up, whichever you prefer. I like the oven because there’s not much mess.) When it is cooked, toss into a food processor to chop finely. Remove to the bottom of a pasta bowl, preferably a warm one. Chop the cheese finely in the processor and add to the bowl too.

2-In a small pot, heat up the garlic cloves and oil just to warm but not brown. Remove from heat.

3-While the bacon is cooking, in a large pot, bring about 4 quarts of salted water to a rapid boil. Add pasta and cook until al dente, tasting as needed, about 8 minutes.

3-Toss the pasta with the bacon, cheese and garlic oil. Add hot chili pepper flakes to taste. (And salt if you need it.) Serve immediately in warm bowls.

Comments are closed.