Fry a few slices of bacon, boil some fusilli, and you have the makings of a sumptuous pasta dish that's ready to go in next to no times. The chives keep all their spark because they aren't cooked at all; they're tossed in with the butter and Parmesan that so temptingly coat the pasta. If you really love the smoky taste of bacon, replace some of the butter with fat rendered during cooking.
Plus: More Pasta Recipes and Tips
1/3 pound bacon, slices cut crosswise into 1 inch pieces
3/4 pound fusilli
1/2 cup grated Parmesan, plus more for serving
3 tablespoons butter, cut into pieces
1/2 cup 1-inch pieces fresh chives
1/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
How to Make It
In a large frying pan, cook the pieces of bacon until they are golden brown and crisp. Using a slotted spoon, remove the bacon from the pan and drain it on paper towels.
In a large pot of boiling, salted water, cook the fusilli until done, about 13 minutes. Reserve 1/2 cup of the cooking water and drain the pasta.
Toss the pasta with the Parmesan until thoroughly combined. Stir in 1/4 cup of the reserved pasta-cooking water, the bacon, butter, chives, salt, and pepper. Stir in more of the reserved pasta-cooking water if needed to make the dish moist. Serve topped with additional Parmesan.
To add a lively note to this delicious pasta, try a white wine that has a good, crisp acidity. A Sauvignon Blanc from New Zealand would be perfect.
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