Ingredients Jump to Instructions ↓

  1. 1/3 pound(s) bacon , slices cut crosswise into 1 inch pieces 3/4 pound(s) fusilli 1/20 cup(s) grated Parmesan , plus more for serving 3 tablespoon(s) butter , cut into pieces 1/20 cup(s) 1-inch pieces fresh chives 1/4 teaspoon(s) salt 1/4 teaspoon(s) fresh-ground black pepper

Instructions Jump to Ingredients ↑

  1. In a large frying pan, cook the pieces of bacon until they are golden brown and crisp. Using a slotted spoon, remove the bacon from the pan and drain it on paper towels. In a large pot of boiling, salted water, cook the fusilli until done, about 13 minutes. Reserve 1/2 cup of the cooking water and drain the pasta. Toss the pasta with the Parmesan until thoroughly combined. Stir in 1/4 cup of the reserved pasta-cooking water, the bacon, butter, chives, salt, and pepper. Stir in more of the reserved pasta-cooking water if needed to make the dish moist. Serve topped with additional Parmesan. Wine Recommendation: To add a lively note to this delicious pasta, try a white wine that has a good, crisp acidity. A sauvignon blanc from New Zealand would be perfect.


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