Gwendal's Pasta (a.k.a. Bacon Pasta)

Let's talk about bacon.  It is the magic ingredient in this oh so simple, oh so wonderful recipe.  If you start with good bacon, this dish will be simply delicious every time.  I get my bacon from Caw Caw Creek Pastured Pork which is located right here in South Carolina.  The swine on this farm live the good life, and you can absolutely taste the difference. 
The first time I bought this pork perfection and tried it I had a bacon epiphany.  This is everything bacon should be.  I imagine it's very similar to the bacon many of our Southern grandparents and great grandparents grew up eating.  I never understood why people love pork so much, but now I do.  I can not say enough good things about this product, but please click on the link and read more for yourself. 

Go to the All Local Farmers Market, Rosewood Market, or order from the website and experience bacon bliss for yourself.  It's so decadent that a little bit goes a long way.  Notice how thick it is, and how much fat there is.  You can keep some on hand in the freezer to transform any ordinary meal into something wonderful. 

For this recipe you will need just a few pieces of bacon, chopped into 1/4 inch cubes.  You can substitute pancetta if you like.  Actually, this is more of a method than a recipe.  You can change it as you see fit.  I'm giving it to you exactly as it's found in Lunch in Paris by Elizabeth Bard. 

3 Tablespoons olive oil

8 ounces slab bacon cut into 1/4 inch cubes

2 onions, diced

2 cloves garlic, sliced

4 carrots, thinly sliced

1 bulb fennel, coarsely chopped

2 zucchini, sliced into 1/4 inch rounds

3 sun dried tomatoes, diced

1 pound spaghetti

Chopped parsley and freshly ground pepper

Heat the oil in a large heavy bottomed pan.  It's important to use a heavy duty pan so that everything can caramelize without scorching.  Add the bacon, onions, and garlic and saute 2 or 3 minutes until the fat is rendered and the onions are translucent.  Add the remaining veggies, stirring to coat.  Cook, stirring occasionally, until everything is softened and sweet.  Don't be afraid to let the bacon and veggies brown a little; that's where the flavor is.

Cook the pasta in a large pot of salted water.  Drain, reserving a small cup of pasta water.  Add the pasta to the sauce, with a bit of the cooking liquid if you feel it looks dry.  Stir in the chopped parsley and a good grinding of pepper.  Enjoy.

I've made this recipe with and without the fennel, zucchini, and/or sun dried tomatoes and it's always very, very good.  As Elizabeth Bard said, "If you have the bacon and an onion, you're well on your way."

Comments

[sonya]

Thanks for telling me! I'm so glad you liked it.

[jennifer cantwell]

i made this a couple weeks ago for some friends....it was soooooo good! it got better leftover i think. yum. i made it with farfelle (or however you spell it) pasta!