2538. BACON and RADISH SPAGHETTI

makes 4 smaller portions, or 2 massive bowls of pasta


1/2 pound dried spaghetti
6 slices of your favorite bacon
2 tablespoons plus 1 tablespoon unsalted butter, divided
1 cup sliced and then halved radishes
salt and pepper
1/4 teaspoon red pepper flakes
freshly grated Parmesan cheese for serving

Get your water boiling for the pasta, and cook it according to directions, drain and set aside, keeping it warm. However, while that pasta is cooking, do the following:

In a large skillet, start cooking up your bacon. You want this bacon cooked until it's crispy enough to crumble, so it holds up in the pasta. Once it is that crispy, transfer to a paper towel-lined plate, and set aside.

Now, while the bacon and the pasta are cooking, take a large, deep skillet or saute pan, and melt two tablespoons of your butter in it. Add your sliced radishes to the pan, spreading them out so they touch the butter, and cooking surface.

Once the radishes begin to get a touch translucent, sprinkle them with salt and pepper, and your red pepper flakes. Continue cooking them, until tender. This takes about 8-10 minutes or so.

Finally, crumble your bacon over the radishes and stir to combine. Allow to cook about 2 minutes together, and add your pasta to the deep skillet. Toss everything until well-mixed. Add your final tablespoon of butter and toss with the pasta mixture. Cook together for 2-3 minutes and then serve immediately with lots of freshly-grated Parmesan cheese.


bacon recipe courtesy of: Kim Bingham, Lighter and Local, July 21, 2011