Creamy Bacon Fusilli
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Italian
Serves: 2
Ingredients
  • 250g (1/2 lb) of fusilli pasta
  • 1 small white onion
  • 3 cloves of garlic
  • lump of butter
  • 200g (7oz) cubed bacon/lardons/pancetta
  • dash of salt & ground black pepper
  • 125ml (1/2 cup) white wine
  • ½ 400g (14oz) can chopped tomatoes
  • 125g (4.5oz) mascarpone
  • fresh grated Parmesan – to serve
Instructions
  1. Bring a pot of water to a fierce boil and add the pasta. Cook until just al dente – only about 6-8min. Drain and reserve about 125ml (1/2 cup) of the cooking liquid.
  2. Meanwhile, chop the onion and garlic and toss it into a large wok (yes, a wok) over medium heat with a lump of butter. Cook for about 2 minutes, add the bacon, and cook for about 5 min more, until the onions and bacon start browning. Season with salt and pepper, then add the wine and tomatoes and let it simmer for a couple minutes.
  3. Turn the heat to low and tip in the pasta and cheese. Top with the reserved cooking water and stir until the pasta is evenly coated and mixed with everything.
  4. Serve topped with freshly grated Parmesan.
Notes
I’ve seen and tried a lot of recipes lately (including the inspiration for this one) that call for cream or soft cheese. Let me tell you, that has nothing on mascarpone. Whenever possible, go for the ‘real’ stuff – it makes all the difference.

I almost always use wholewheat pasta. I think it gives a lot more flavor and ‘umph’ than regular pasta, so give it a try.

You can make it without bacon; you can make it without tomatoes; you can add other cheeses (like Parmesan) to the sauce; you can add fresh or dried herbs … but I like it best this way.
Recipe by OntheFly Recipes at https://www.ontheflyrecipes.com/2015/05/creamy-bacon-fusilli/