Need something warm and comforting for dinner? When in doubt, BACON. This bears some similarity to our sausage and pasta recipe– frankly we eat a lot of meat+pasta+veg. I mean, what else is there? Next week will be a roast, promise!
This recipe originated here, and then changed a bit. Add a small salad if you need more to your meal!
ps. Onion goggles are definitely worth it, especially if you’re trying to photograph your progress :)
Bacon Pasta with Winter Veg (2 moderate servings)
- 4 pieces of Smith Meadows Nitrate-Free Bacon
- 1 medium onion sliced in medium strips
- 1 cup poultry stock/broth
- 1/4 cup cider vinegar
- 2 tablespoons brown dark brown sugar
- 1/2 teaspoon dried pepper flakes
- 2-3 parsnips, julienned (ish)
- 5 medium collard leaves, rolled and chopped into strips
- 1/2 package of Smith Meadows Noodles- I used Winter Wheat and Oat this time but whichever you like!
- Cook the bacon in a cast iron skillet until crispy, place on paper towel to absorb extra grease and then crumble.
- Pour off all but 2 tablespoons of the fat from pan. Heat over moderate flame and add the onions. Cook until slightly browned and starting to soften.
- Bring a pot of water to a boil for the pasta.
- Add in parsnips, broth, vinegar, brown sugar and pepper flakes (I chopped a dried pepper from my garden, it turned out a little on the hot side). Stir until the sugar is dissolved and parsnips have softened up a bit.
- Add in half the bacon and all of the collards, toss to wilt and combine, let simmer to reduce the broth to a sauce.
- While the veg is simmering a bit, toss the pasta in the boiling water for two minutes, then drain.
- Add pasta to veg pan and toss everything together- you should have just enough liquid between extra water on the pasta and bacon flavored broth to give everything a little sauce without being soupy. Portion into dishes or serve in a nice big pasta bowl!