From My Kitchen To Yours

Around this time last year someone gave me a pasta cookbook. This is great on so many levels because A) I love cookbooks and B) we eat pasta a minimum of once a week. 

The below recipe is quickly becoming one of my favorites. I should warn you, though, it is probably not the healthiest option, but definitely dynamite for dinner.

Crispy Pancetta and Scallions

Ingredients: 

8 pancetta or bacon slices

2 TBSP butter

2 TBSP extra virgin olive oil

4 scallions

1 lb. dried pasta

1/4 cup freshly grated parmesan 

salt, black pepper

Directions:

Cook pancetta or bacon (I use bacon), turning frequently in a skillet over medium heat until brown and crip, 10 minutes. Drain on paper towels and cut into one inch wide strips. Pour off excess fat from skillet and add butter and olive oil and melt butter over medium heat. Add chopped scallions and cook, stirring constantly, until just soft, 2 minutes.

Meanwhile cook pasta in a large pot of boiling, salted water until firm to the bite. Drain, reserving 1/2 cup of pasta water. Add pasta with parmesan, bacon and scallions. Toss well to coat, adding reserve water if needed. Add salt and pepper to taste. Serve immediately 

with extra parmesan if desired.