BLT Pasta

August 03, 2013

150 grams bacon
5 leaves romaine lettuce, chiffonade
2  tomatoes, cubed and seeded
2 teaspoons apple cider vinegar
1/4 cup butter
1/2 cup finely chopped onions
3 tablespoons Japanese breadcrumbs
2 teaspoons finely chopped parsley
250 grams spaghetti noodles, cooked al dente

Heat a nonstick pan and sauté the bacon cubes until lightly browned. Set aside rendered bacon fat. Mix crumbled bacon or bacon cubes, romaine lettuce, tomatoes, and apple cider vinegar. Take 2 teaspoons (or to taste) rendered bacon fat from the pan and add to the mixture. Set aside. In a pan, melt butter. Add onions and cook until translucent. 

Remove pan from heat, then add breadcrumbs and parsley. Combine with bacon mixture. Toss bacon-onion mixture and cooked pasta. Garnish with whole bacon strips, if desired. Serve warm.

Recipe Credit: Yummy Magazine

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