Pasta with Bacon, Fennel and Parmesean Cheese

Photo by Chad Y.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    pound orzo pasta

  • 4

    slices thick cut, smoky bacon, chopped Hickory Smoked Bacon

  • 1

    bulb fennel, cut into 1/4" dice

  • 2

    cloves garlic, finely chopped

  • Salt

  • 1/4

    cup dry white wine

  • 2

    cups house made chicken stock

  • 1

    cup freshly grated parmesan cheese

  • Freshly ground pepper

Directions

Bring a large pot of water and a pinch of salt to a boil while the sauce is being prepared. When water comes to a boil, add pasta, stir and cook, until al dente. Drain pasta through a colander and drizzle a little olive oil over the pasta and season with salt. Stir and reserve. In a medium saute pan over medium heat, add the bacon and cook, stirring frequently, until the fat is rendered and it is crisp and golden brown. Remove bacon with a slotted spoon to a bowl lined with paper towels. Reserve. In remaining fat, saute the fennel with a pinch of salt until just tender, about 4 minutes. Add the garlic, stir to combine and saute until fragrant, 1 minute. Add wine and scrape bottom of pan to remove any browned bits. Simmer to reduce wine by half and add broth. Bring to a simmer and adjust seasoning with saly and freshly ground pepper. Add enough pasta to the pan to balance the other ingredients, along with 3/2 of the parmesan cheese and the crisp bacon. Stir or toss the pasta to combine all ingredients. Serve immediately garnished with freshly ground pepper and remaining cheese.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: