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Bacon: Sizzling Herb Pasta with White Beans & Bacon

Source of Recipe

posted by catgurrl, from Everything Tastes Better with Bacon


List of Ingredients

* Zest of 1 large lemon, minced

* 1 large clove garlic, pressed

* 1 Tbsp fresh lemon juice

* 1 Tbsp olive oil

* 1 (15-oz.) can white beans, drained and rinsed (about 1-1/2 cups)

* 4 to 6 thick smoked bacon slices (uncooked), cut crosswise into 1- to 2-inch pieces

* 12 to 14 ounces dried fusilli

* 1-1/2 cups coarsely chopped fresh flat-leaf parsley

* 1/4 cup coarsely chopped fresh sage

* 2 to 3 Tbsp coarsely chopped fresh rosemary

* Salt and freshly ground black pepper

* Grated Romano cheese, for serving


Recipe

1. In a small bowl, whisk together the lemon zest, garlic, lemon juice and olive oil. Stir in the beans and set aside.

2. In a medium-heavy skillet, cook the bacon pieces over low to medium-low heat, turning as needed to achieve uniform crispness. Using a slotted spoon, transfer to a paper towel to drain. Pour off the bacon drippings, reserving 1/4 cup in the skillet.

3. Meanwhile, prepare the pasta according to package directions. Using plenty of boiling salted water, cook the pasta until al dente (tender but firm to the bite). Drain well, reserving 1/2 cup cooking water.

4. Transfer the pasta to the warmed serving bowl, add the beans with their marinade and the bacon pieces, and lightly toss.

5. In the skillet used to cook the bacon, heat the reserved bacon drippings over medium-high heat until hot. (To test, add an herb leaf to the hot drippings. When it sizzles, the temperature is right.) Add the parsley, sage and rosemary to the hot drippings and saute quickly, 10 to 15 seconds. Drizzle and scrape the bacon drippings and herbs onto the pasta mixture and toss to blend. For a moister coating, add a little of the reserved cooking water.

Serve immediately in warmed shallow bowls. At the table, season with salt and pepper to taste, passing the cheese.

Serves 4