Meyer Lemon Bacon Bucatini Pasta

Name: Meyer Lemon Bacon Bucatini Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 serving
Ingredients: 4 lices Pure Farmland All-Natural Uncured Bacon; 1/4 head cauliflower; 2 tablespoons olive oil + 1/4 cup; 3 tablespoons unsalted butter; 2 teaspoons anchovy paste; 4 garlic cloves, peeled and minced; Pinch of crushed red pepper; 1 bunch of kale, minced; 1 Meyer lemon, zest and juice; 2 tablespoons minced Italian parsley; 1/2 cup pasta water; 4 tablespoons grated parmesan; 1 pound bucatini, or other pasta of choice

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5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
2
Calories
680 kcal
Course
Main Course
Cuisine
Italian

Meyer Lemon Bacon Bucatini Pasta

Griffin Phillips

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Meyer Lemon Bacon Bucatini Pasta with sauteed kale, cauliflower and crispy bacon is a quick weeknight pasta meal. This pasta is bright and flavorful.

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Ingredients

Servings

4 lices Pure Farmland All-Natural Uncured Bacon
1/4 head cauliflower
2 tablespoons olive oil + 1/4 cup , divided
3 tablespoons unsalted butter
2 teaspoons anchovy paste
4 garlic cloves, peeled and minced
Pinch of crushed red pepper
1 bunch of kale, minced
1 Meyer lemon, zest and juice
2 tablespoons minced Italian parsley
1/2 cup pasta water
4 tablespoons grated parmesan
1 pound bucatini, or other pasta of choice

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Instructions

Preheat oven to 425 degrees F. On one side of a baking sheet, place a cooling rack atop. Lay the bacon side by side on the cooling rack. On the other half of the baking sheet add the florets of cauliflower and toss them with a teaspoon or two of olive oil and sprinkle with salt. Transfer to the oven to bake for about 15 minutes, until the bacon is golden brown and the cauliflower is lightly golden brown. Remove from the oven and allow the bacon to cool for 10 minutes before transferring to a clean kitchen towel or paper towels to drain the bacon. Dice up the bacon into bite-size pieces and set aside. In a large saucepan, set over medium-low heat, add the olive oil, butter, anchovy paste, garlic, and red pepper. When the butter has melted, add the kale, and cook on low until softened, turned a bright color green and wilted. Stir in the lemon zest and juice. Cover the pot and turn off the heat. Meanwhile, bring a pot of salted water to a boil. Cook your pasta according to the package’s instructions, about 9 minutes. Reserve about 1/2 cup of pasta water to the side. Drain the pasta. Pour the pasta water to the butter sauce and bring to a gentle simmer. Add the pasta, along with the Parmesan, Italian parsley and reserved cauliflower; toss until combined. Divide the pasta amongst bowls and top with bacon, more parmesan cheese, pinch of crushed red pepper and lemon zest.

Nutrition Information

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Serving 4g Calories 680kcal (34%) Carbohydrates 89.5g (30%) Protein 23.4g (47%) Fat 29.3g (45%) Saturated Fat 9.6g (48%) Cholesterol 53mg (18%) Sodium 676mg (28%) Potassium 286mg (8%) Fiber 5.2g (21%) Sugar 4.8g (10%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 680 kcal

% Daily Value*

Serving	4g
Calories	680kcal	34%
Carbohydrates	89.5g	30%
Protein	23.4g	47%
Fat	29.3g	45%
Saturated Fat	9.6g	48%
Cholesterol	53mg	18%
Sodium	676mg	28%
Potassium	286mg	6%
Fiber	5.2g	21%
Sugar	4.8g	10%