There are a few things that keep me from being a vegetarian. One – steak. Two – bacon. There’s lots more, but I’m just trying to keep it simple, since it is the end of a holiday weekend here. But actually now that I look at it, it should read One – bacon, Two-steaks. Because really bacon is number one. Numero uno.
And you know what’s even better than just bacon? If your bacon has the words “house cured” somewhere in it’s title. This stuff is amazing. It’s bacon the way it’s supposed to be.
So, when I Heart Cooking Clubs said that this week would be Better with Bacon, they might as well have sent me an engraved invitation. So, let’s see the rules are, it has to be Bittman and it has to be bacon, okay…if you insist. What I found was a classic pasta dish, Pasta all’Amatriciana, which proves with just a few ingredients you can have an amazing dinner (especially if one of those ingredients is bacon). I found this gem in The Best Recipes in the World by Mark Bittman.
- Salt and black pepper to taste
- 2 T. extra virgin olive oil
- 1/2 cup (about 1/4 pound) minced pancetta, guanciale, or bacon
- 1 pound linguine or other long pasta
- 1/2 cup grated pecorino Romano cheese
- 1 medium onion, sliced
- 2 cups chopped tomato (canned is fine)
- Bring a large pot of salted water to a boil.
In a skillet, brown the bacon in the olive oil (if you think you need the oil – I didn’t). Remove the bacon with a slotted spoon. In the bacon fat left behind (hmmm…bacon fat), saute the onion over medium heat until softened. Turn off the heat and let it cool a bit. Stir in the tomatoes and turn the heat to medium. Cook the sauce, stirring every so often, while you cook the pasta. When the pasta is done, drain it and add it to the tomato mixture, toss with the bacon and the cheese.
This will be my entry for I Heart Cooking Clubs!
And guess what peeps??? Next week I’m hosting Presto Pasta Nights, so start your pasta water boiling and let the party begin!!!