Recipes–Pasta With Basil, Parmesan, And Bacon

I first tasted this recipe in France many decades ago.  Our friend told us how he was going to make the dish. “Throw some fresh basil leaves in a warm mixing bowl with olive oil and garlic; toss in hot spaghetti, sprinkle Parmesan cheese, and serve.”

“That’s it?”, I asked.  “Can’t be.”

“Wait ‘till you taste it”, he replied; and he was right. The taste of the fresh basil, a light touch of garlic and the freshly grated cheese was exactly right.

I have made this dish for years, but tonight I thought I would add some crisp bacon; and the result was excellent.  The combination of garlic, cheese, basil, and bacon work extremely well together.

Pasta with Fresh Basil, Parmesan, And Bacon

* 1 lg. bunch fresh basil, stems removed, but not chopped

* 3-4 Tbsp. olive oil

* 2 large cloves garlic, mashed not chopped

* 1/8 lb. (approx.) bacon, fried extra crispy

* 1/2 cup freshly grated Parmesan cheese

* 5-8 grindings whole black pepper

* 1/2 lb. spaghettini

- Fry the bacon, reserve

- Place the olive oil, garlic, bacon, and basil leaves in a large bowl, and let sit for 1-3 hrs.

- A half hour before serving, place the bowl on a warming tray to warm all the ingredients

- Cook the pasta, drain, and mix in with the basil mixture.  Add a little at a time, mixing well until you have the right proportions.  The past should be well-coated with olive oil.  Keep adding pasta until you get the proportions to your liking.

- Plate, remove the garlic cloves, sprinkle with Parmesan, grind the black pepper and sprinkling salt

- Serve.