Description
Classic Italian pasta dish, with an extra punch of punch of comfort form our friend BACON! Quick, Easy, and Delicious!
Ingredients
Scale
- 8 oz dried Bucatini
- 4 Slices thick cut Peppered Bacon
- 3/4 Cup freshly grated Parmigiano-Reggiano + Additional for Garnish
- 1 Tbsp Butter
- 1 Tbsp reserved Bacon Grease
- 1 Tsp fresh cracked Black Pepper
- 2/3 Cup reserved Pasta Water
Instructions
- Bring a large pot of water to a boil.
- While water is heating up, place bacon in a cold skillet, and cook over medium heat until fat begins to render.
- Continue cooking, flipping every minute or so until fat is mostly rendered, and bacon is crisp. Transfer to a paper towel lined plate. Drain most of the grease from the pan, leaving about 1 Tbsp, and any browned bits. When cool enough to handle, roughly chop or break bacon apart into small pieces.
- Once boiling, add pasta to the pot of water, and cook 6-8 minutes stirring occasionally until a nice al dente.
- Drain pasta, reserving 2/3 cup of pasta water.
- Return pan used to cook the bacon to a low heat, and add the pasta water and butter. Stir until butter is melted.
- Add cheese, pepper, and stir until cheese is melted.
- Add pasta, bacon, and salt to taste. Toss to coat.
- Serve, topping with additional grated cheese.
Notes
I’m a fan of heavy pepper, so I usually grind a bit more on top.
- Prep Time: 00:05
- Cook Time: 00:15
- Category: Pasta
- Cuisine: Italian American