Pasta Romano with Bacon

Sooo good! 'The family raved over it and said they definitely wanted me to make it again.' When you make pasta, save a little of the pasta water and add it to the sauce. The starch in the water will thicken the sauce and help it adhere better to the pasta.

Photo by Tracy W.
Adapted from pamperedchef.com

PREP TIME

20

minutes

TOTAL TIME

25

minutes

SERVINGS

6

servings

PREP TIME

20

minutes

TOTAL TIME

25

minutes

SERVINGS

6

servings

Adapted from pamperedchef.com

Ingredients

  • 5

    quarts water

  • 2

    tablespoons salt

  • 4

    slices bacon

  • l pound green beans, cut into 1-inch pieces & blanched or 1 1/2 pounds broccoli florets, chopped

  • 2

    plum tomatoes, seeded & cut into small pieces

  • 2

    ounces Pecorino Romano cheese (about 1 cup grated)

  • 1

    ounce Parmesan cheese (about 1/2 cup grated)

  • 1

    pound cavatappi or small spiral pasta

  • 1

    teaspoon black pepper

  • 1/2

    teaspoon red pepper flakes

  • 4

    garlic cloves, minced

  • 12

    ounces shrimp, peeled, deveined & precooked

  • 4

    tablespoons butter

Directions

Bring water to a boil. Add salt. Add pasta & cook until almost done. In a large skillet, dice bacon & cook until crisp. Remove the bacon & leave bacon fat. Add peppers & garlic to bacon fat & cook over medium heat for 30 seconds. Add tomatoes & either green beans or broccoli & cook for 4 to 5 minutes. Save back 1 cup pasta water & then drain pasta. Add pasta, shrimp, cheeses, butter, bacon & pasta water. Simmer until heated through and slightly thickened.

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