Over at Gunblogs, I’d say about half the participants are heavy into bacon. My own wife believes Life is not worth living without a proper daily dosage of bacon (sausage is a good substitute for a couple of days only) and I now have surrendered to the Church of the Exalted Pork Bellies In The Pan.
Everybody must have a particular Bacon & Foodstuff recipe so I’ll give you mine. Not a gourmet thing, more like a “What were you thinking?” experiment.
Miggy’s Very Messy Pasta:
- Short pasta of your predilection. I tend to favor Barilla penne (those of the Spanish persuasion, no penis jokes).
- Bacon in the amount of your predilection.
- Smoked Ham
- Cream Cheese
- Olive Oil (I favor Spanish and Portuguese oils. Not into Italian or Greek.)
- Fresh Minced Garlic…. Oh yeah…
While you cook the pasta Al Dente, cook the bacon and the sausage, chop it in very small pieces and set it aside. In a frying pan, pour olive oil, the very chopped smoked ham and about 2 plentiful teaspoons of minced garlic. Saute ham quickly and add bacon and sausage to the mix. Add more olive oil and garlic if needed and set aside.
Right before the pasta is ready to drain, soften up about 1/4 cup of cream cheese and have it stand by. Drain the pasta well and out it back in the pot. Add a squirt of olive oil and stir the pasta until properly coated with oil. Next pour the softened cream cheese and stir until evenly coated and them dump the rest of the ingredients on the pasta. Stir, add pepper as wanted and serve.
NOTE: I do not add salt to my meals so I rely heavily on spices. I go nuts on garlic and pepper for this dish but please vary the recipe to adjust it to your particular taste. Careful working with olive oil, it burns fast and leaves a nasty aftertaste. The amounts of every item to be used are up to your discretion and practice in the kitchen. I don’t do formulas 🙂