Jay Paterno: Creamy Bacon Pasta

• INGREDIENTS

• 1/2 lb. Bacon or Pancetta

• ½ Red Onion Chopped

• 4 Cloves Garlic Minced

• 1 tbs Chili Powder

• 5 tbs   Olive Oil

• 2  cups Grated Parmigiano Reggiano

• 3/4 cup freshly Grated Fontina Cheese

• 1   14.5 ounce Can Diced Tomatoes

• 3 tbs Italian Seasoning

• 1 lb.  Fusilli Pasta

(optional: can also add 1 lb. Shrimp peeled and de-veined)

DIRECTIONS:

1.      Preheat oven to 425. When ready place cut bacon slices in in half. Place bacon on parchment paper on sided baking sheets and cook for 10-12 minutes.

2.      Boil water and prepare Fusilli Al dente.

3.      In a Dutch oven heat olive oil on medium-high heat and place garlic and onions in the warm oil. Warm for 2-3 minutes. Add tomatoes, Italian seasoning and chili powder (if using shrimp add them and warm them until they start to turn pink). Stir for 2-3 minutes. Add the fontina. It will melt easily and smoothly.

4.      Reduce to medium-low heat.

5.      Before draining Fusilli scoop out 3/4 cup of the pasta water and add to the tomatoes, garlic, onion and cheese.

6.      Drain the fusilli and add to the Dutch oven and stir.

7.      When the bacon is done pour the bacon and some of the grease into the Dutch oven.

8.      Add the cheese and stir again. Allow the cheese to melt and the sauce to simmer together until it thickens.

9.      Mangia!