There was bacon to be had this Valentine's Day! The Food Network Magazine released it's Bacon Issue. It's like they knew what my heart longed for. It's chock full of useful recipes including 50 Bacon Appetizers. I read it like the next Harry Potter Book...
This week's recipe is an adaptation from the Food Network's magazine. Wegmans, of all places, was out of leeks. So I picked up some green onion instead. It's in the same family, not quite the same flavor, but sometimes you have to improvise.
Rigatoni with Bacon and Green Onion
Ingredients
Kosher Salt
12 ounces of rigatoni (or a short pasta)
6 slices of bacon, cut into 1/2-inch pieces
2 bunches of green onion, green parts only, thinly sliced
Fresh ground pepper
3/4 cup heavy cream
1/3 cup grated Parmesan cheese, plus more for topping
Directions
Bring a large pot of salted water to a boil. Add the pasta and cook according to packaging. Reserve 1 cup of the cooking water; drain the pasta.
Meanwhile, cook bacon in a pan or in the oven on a broiling pan or a cooling rack set on top of a cookie sheet, set to 350 degrees for 20 minutes or until desired crispiness. Drain on a paper towel and crumble fine. Set aside. Reserve 1 tablespoon of the bacon grease and place in a pan.
Add the green onions and cook until warmed. Add a little pinch of salt and pepper. Add the heavy cream and cook until it begins to thicken, about 2 minutes.
Add the cooked pasta to the skillet along with the Parmesan cheese, 1/2 of the crumbled bacon, and another pinch of pepper; toss to coat, adding enough of the reserved pasta water to loosen. To serve, top with the remaining bacon and more Parmesan.
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