Yield: Makes: 4 servings
8 ounces whole wheat or regular capellini
2 bacon slices, chopped
1 garlic clove, sliced
1/4 teaspoon crushed red pepper, optional
1 pint grape tomatoes, halved
1 cup low-sodium chicken broth
1 tablespoon olive oil
1 cup panko bread crumbs
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon freshly grated Parmesan cheese, divided
1/4 cup coarsely chopped parsley
Cook pasta according to package directions until al dente. When pasta is done, reserve 1⁄2 cup cooking water; drain pasta and return to pot.
Meanwhile, heat a large skillet over medium heat; add bacon. Cook, stirring, until bacon is
crispy, about 5 minutes. add garlic and crushed red pepper; stir 1 minute or until fragrant. add tomatoes; cook, stirring occasionally, until tomatoes begin to soften, about 3 minutes.
Add broth to pan. simmer the mixture until broth is thick and has reduced to about 1⁄4 cup, 5–8 minutes.
While sauce cooks, heat oil in a small skillet over medium heat. add panko and toast, stirring occasionally, until golden, 2–3 minutes.
Season with salt and pepper.
Remove sauce from heat; stir in 2 teaspoons parmesan and parsley.
Toss sauce with pasta in pot; add cooking water to reach desired consistency, if needed.
Divide among 4 serving plates. top with reserved bread crumbs and remaining parmesan.
bacon recipe source: Health.com; CarbLovers Diet Cookbook by Ellen Kunes and Frances Largeman-Roth (Oxmoor House, 2011)