Dish of Pasta, Bacon & Brussels Sprouts
(click to enlarge)

Pasta & Vegetable with Bacon


California
Serves:
Effort:
Sched:
DoAhead:  		 2 lunch
**
30 min
Prep		 This recipe is absurdly simple, but with these flavors, who needs complexity? It's one of my favorite ways to use Brussels Sprouts - but other vegetables work very well too.




10
6
8
tt
tt
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ar
oz
oz
oz
t
t
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Vegetable (1)
Bacon, smoked (2)  
Pasta (2)
Salt
Pepper
--- Garnish
Romano Cheese
or Parsley

Favorites
Brussels Sprouts
Green Beans
Cauliflower
Peas, frozen
Lima Beans, frozen  
Asparagus

Recipe is sized as lunch for two, or Italian pasta courses for four - but is very easy to double or cut in half.

Prep   -   (10 min)
  1. Prepare VEGATABLE - see Vegetables.
  2. Cut BACON into pieces less than 1/4 inch thick and about 1/2 inch on a side.
  3. Grate ROMANO or chop PARSLEY coarse for garnish (or mix the two).
Run   -   (20 min)
  1. Bring plenty of salted water to a boil for the pasta. Par Boil the Vegetable for the time given in Vegetables. Do not overcook! Scoop them out and refresh with cold water.
  2. In an iron skillet fry Bacon over very low heat until just starting to get crisp. Time it so it's done about when the pasta is done.
  3. Meanwhile:   Cook PASTA the usual way in the same water the Vegetable was cooked in. Take samples to check doneness (see Al Dente).
  4. When Pasta is just done, stir in Vegetable over high heat, just long enough so they're heated through.
  5. Strain Pasta and pour back into the pot. Pour in the Bacon and its rendered fat. Season to taste with Salt and Pepper (be generous with the Pepper).
  6. Serve hot and pass Cheese for sprinkling.
NOTES:

  1. Vegetables:

      -   10 ounces weight after trimming

  2. Bacon:

      This should be a good Smoked Bacon purchased unsliced (or bacon ends and pieces will often do). I've also made this using smoked Hog Jowl, which is fattier than bacon, so I use a little more and pour off some of the fat.

  3. Pasta:

      Any good quality pasta that's shape and size compatible with the Vegetable is fine. The photo example was made with Penne Rigate and Brussels Sprouts.

  4. Al Dente:

      Pasta is to be cooked "al dente" (to the tooth), but opinions vary. Italians insist it must resist the bite in the center. Greeks and Turks like it uniform all the way though, but not at all mushy. Personally, I prefer it just a shade more even than the Italians, but firmer than the Greeks. Most Americans badly overcook pasta, and that will happen if you use the time on the package. There is no substitute for sampling.

  5. California:

      This state has a very strong Italian heritage, to the point the Bank of America was originally the Bank of Italy, and Zucchini was first popularized in Los Angeles. We make no apologies for offering California dishes "in the Italian style".
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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