Friday, February 27, 2015
MIchael Symon's Broccoli, Bacon and Cheddar Pasta
13 oz penne (my box was that size and whole grain, use a full package of whatever kind you would like)
6 T bacon fat (reserved from cooking bacon)
8 slices bacon
1 bag steamed broccoli, about 3 cups
3/4 c pine nuts
8 oz shredded aged cheddar cheese
dash of red pepper flakes
Cook penne according to directions for al dente pasta. Reserve 1 c pasta water, and set aside.
Cook the bacon until crisp, then add in the pine nuts and broccoli, cooking about 2 minutes. Add in the reserved pasta water and deglaze the pan, then add in the cheddar and red pepper flakes. Stir in the pasta, then serve.