900. BOWTIE PASTA SALAD with CARAMELIZED BACON, CHERRY TOMATOES and GORGONZOLA CHEESE

1 lb. thickly sliced bacon
brown sugar
freshly cracked black pepper
1 lb. bowtie pasta
3⁄4 cup mayonnaise
1⁄2 cup sour cream
3 tablespoons white wine vinegar
salt and pepper to taste
1 pint cherry tomatoes, halved
1 small yellow onion, finely chopped
1 1⁄2 cups crumbled Gorgonzola cheese

Prepare the caramelized bacon first. Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil. Spray the foil with cooking spray (or just brush with oil) and sprinkle a thin layer of brown sugar on the foil. Distribute some pepper over the brown sugar and then lay the bacon strips in the pan. Sprinkle pepper over the bacon (use a heavy hand, it’ll be much more flavorful) and then add a fairly thick layer of brown sugar over the bacon. Use your hands to adhere the brown sugar to the bacon. Place the bacon in the oven and cook for 15 to 20 minutes or until the bacon is cooked all the way through. Cool to room temperature, checking every so often to make sure that the bacon is still pliable enough to remove from the pan.

Prepare the pasta next. Use plenty of water and heavily salt it. It should taste briny like the sea. Bring to a boil and cook until al dente, drain thoroughly but do not cool.

Meanwhile, prepare the dressing by whisking together the mayonnaise, sour cream, and white wine vinegar. After the pasta has been cooked and drained, add the pasta to the dressing and toss. Let it sit out until it reaches room temperature. Then chop the caramelized bacon. Add that and the remaining ingredients to the pasta mixture. Toss to combine, taste, and adjust the seasonings. Chill in the refrigerator until ready.


courtesy of: Busy Nothings, Tony, North Dakota