Sunday Supper: Bacon and Onion Pasta 🍝
Growing up, my mom would make this pasta every other week. We called it Ham and Onion Pasta, because she usually used deli ham, but I go for bacon now. You could also do prosciutto, if you're feeling fancier on the porcine scale. It's dead easy, takes about as long as boiling pasta and it's delicious. Here's what you do:
- •Chop 5-6 pieces of bacon into pieces and brown in a Dutch oven or deep pot.I always use kitchen scissors because it's faster.
- •Once the bacon is crisp, take it out with a spoon and put it aside for later.Leave the bacon grease in the pan!
- •Slice one sweet (preferably Vidalia) onion into half moons, and sauté in the bacon grease until caramelized.I always err on the side of more onion, but you can go with less! My mom also chopped her onions into little pieces- you do you. Y'all, it should be smelling incredible right about now.
- •Boil your water for pasta.I use my electric kettle to get ahead.
- •Add the pasta and cookI always eyeball the amount- it's usually 3/4 the box. I like rotini because I think the ridges hold onto the cream sauce better.
- •One the pasta is done (al dente), drain it in a colander, and then dump it back in your big pot from before. The sautéed onions should already be in there, so add your bacon pieces and stir.
- •Pour in some half and half and add a bunch of Parmesan cheese.No measurements- just feel it out. You can use whole milk or cream, even 2%, but skim is not allowed. I'm grating the Parmesan cheese tonight, but I usually buy the little tubs already grated at Trader Joe's and use roughly half. Basically what you want is a simple alfredo-like sauce. The cheese will melt with the half and half and coat the pasta.
- •It should look like this
- •Time to eat! Add your salt/pepper at this stage. I add toasted pine nuts and some more Parmesan too because I'm extra.
- •Also I made banana bread tonight and I'm proud of it.