Butter Bacon Pasta
Butter Bacon Pasta
Chef Mack
Rated 5.0 stars by 1 users
Category
Spaghetti
Cuisine
Italian
Author:
Chef Mack
Servings
4
A version of spaghetti that gives the alternative to a heavy sauced dish.
Ingredients
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8 oz Spaghetti, dried
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¼ tsp Kosher Salt
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4 Slices of Smoked Bacon (save bacon grease)
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½ tsp Parley
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½ tsp Italian Oregano
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¼ tsp Marjoram
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¼ tsp Caraway Seeds
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2 ¼ oz Sliced Black Olives
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4 oz Sliced Mushrooms
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4 oz Sweet Cream Butter, unsalted
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14 ½ oz Fire Roasted Tomatoes
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3 tsp PASSOVER
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¾ cups Water
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(OPTIONAL) Grated Parmesan Cheese
Directions
Start by bringing a pot of water to a rolling boil. Add Bacon to a shallow pan with tall sides (Rondeau pan) & cook to render fat of the bacon at medium heat. Remove bacon & set aside to cool. Keep rendered fat in the pan. Add spaghetti & salt to the pot of boiling water. Boil to “Al Dente” (perfect bite texture). While the spaghetti is boiling, add herbs, mushrooms & olives to the previous shallow pan with the rendered fat and heat the ingredients on low temperature to release the aroma.
Drain the pot of spaghetti in a colander, add spaghetti to the pan of other ingredients. Add butter in the pan to melt on top of the spaghetti. While butter is melting, dice the cooled bacon. Add bacon, diced tomatoes, PASSOVER & ¾ cup of water. Toss to combine.
Simmer the ingredients in the pan on low heat to get the desired consistency wanted. Serve & enjoy.
(OPTIONAL) Add grated parmesan on top.
Recipe Note
2 oz. bundle of spaghetti is roughly the diameter of a quarter.
I like to use HUNTS brand fire roasted diced tomatoes..