It sounds kind of crazy, but it’s not uncommon for us to have leftover bacon. We don’t actually cook bacon that often, so you’d think the economics of savor meat would increase demand for it. But the world is surprising, and thus I’m sometimes in need of recipes that will use up said leftover bacon. In that category, this is a house fav.
Bacon Radicchio Pasta
Servings: 4 people
Ingredients
- 16 oz spaghetti or other pasta
- 1 large onion, diced
- 5-6 slices bacon, cooked
- 3 cloves garlic, minced
- 1 small radicchio, cored and chopped
- 4-6 tbsp red wine vinegar
- ½-1 cup crumbled gorgonzola or other blue cheese
- 2 tbs parsley, chopped (optional)
Instructions
- Cook the pasta in a lot of well-salted water and strain, reserving a mug full of the cooking water.
- While pasta is cooking, heat a splash of olive oil in a pan. Cook the onions over medium heat until soft and translucent.
- Add the garlic, cooked bacon, and radicchio and continue cooking for about a minute.
- Add the red wine vinegar and let it cook off for another minute or so.
- Turn the heat down to low. Add the cooked pasta and crumbled gorgonzola to the pan, and stir while drizzling a little pasta water over everything.
- Continue cooking on low until the sauce is melty and coating the pasta.
- Toss in the parsley, season with salt and pepper, and serve. Top with a little more parsley—or even some toasted walnuts if you have them.
