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Wednesday, July 7, 2010

Pasta with Bacon and Breadcrumbs

Pasta...Bacon. Bacon...Pasta.

I'm tempted to leave it at that.  I mean there much more to say?  It's like introducing the King to the Queen...Bacon, meet Pasta.  Have beautiful babies...toasty breadcrumbs, garlic, chile, and basil...and mingle well living together in perfect the bowl my mouth my belly!  Get in my bell-ay!  

As a matter of fact...I will simply leave you with this bowl of bliss, a recipe and a few links. I'm feeling aloof today.
Pasta with Bacon and Broccoli |

Pasta w/ Bacon and Breadcrumbs
Notice that there is no measure of ingredients for this recipe; simply use what you have on hand. I used about a pound of pasta, half a pound of bacon, and eyed the rest.
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Boil salted water for pasta and cook it, reserving some of the 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 3 minced cloves of garlic to the pan; cook over fairly low heat, turning until just fragrant, a couple of minutes.  

Toss in a about a cup or so of breadcrumbs (~3 pieces whizzed in food processor) and a pinch of red chile flakes; cook, stirring, until the breadcrumbs turn golden (they go fast, so you'll want to watch them).  

Toss the pasta and the breadcrumb mixture along with the bacon and a little of the reserved liquid (~3/4 cup).  

Top with some more olive oil and a bit of chopped parsley or basil.

-adapted from Mark Bittman's Kitchen Express
Pasta with Bacon and Broccoli |