Key notes: Balsamic, basil, and tomato
Rating: 7/10
Ingredients:
- Thick spaghetti (or whatever wheat noodle you have) - about a hand full
- Bacon (ground beef or pork could also work) - 2-3 slices
- Tomato - 1/2 of one
- Onion - 1/2 of one
- Garlic - 1-2 cloves
- Fresh mozerella - 4 slices
- Basil - small handfull
- Balsamic glaze - to taste
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Instructions:
- Prepare a pot to boil the spaghetti according to manufacture instructions and save at least 1/4 cup of pasta water when done.
- While waiting for the water to boil and pasta to cook, dice your tomato, onion, and bacon. Then slice your garlic and basil.
- In another pan or after the pasta is done, cook the bacon on medium heat until it is browned.
- Add the tomato and onion to the bacon and reduce the heat to a simmer. Let this reduce about half way.
- Once reduced, add in the pasta water, half the basil, balsamic glaze, and garlic, and let it simmer for about 5 min or until the sauce is at the desired consistency.
- Add in the cooked pasta to the sauce, turn the heat off, and let it sit for a couple minutes. If you used one pot, you may want to leave the heat on but turned to maybe the second lowest setting.
- Plate your pasta and garnish with the mozzerella, remaining basil, and a drizzle of balsamic glaze.
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Inspiring ingredients that day:
Recently expired, unopened mozerella; wilting basil; and bacon thawed out that week.