Skip to content

Bacon, Glorious Bacon

Pasta with smoked bacon, cabbage and onion confit

smoked bacon, chopped
1/2 c. onion confit (see recipe below)
2 cloves garlic, minced
pinch of red pepper flakes
1/3 c. dry white wine or chicken stock
salt, to taste
freshly ground black pepper
2 c. shredded cabbage
cooked pasta
chopped fresh parsley

For the onion confit:

6 large yellow onions, peeled, quartered and sliced
1 stick of butter (approx. 1/2 c.), cut into small cubes
1/2 cup olive oil
3 sprigs thyme
3 bay leaves
a pinch of white pepper
a generous pinch of kosher salt
1/2 c. beef demiglace (1)

Combine all ingredients in a crockpot or Dutch oven and simmer on the lowest heat setting or a low flame for at least eight to ten hours, or preferably overnight. Stir occasionally. If using a crockpot, best to leave the lid on so as to prevent the confit from drying out too much.

For the sauce: In skillet, brown bacon over medium-high heat; drain off fat. Add onion confit, garlic and hot pepper flakes; cook, stirring often, approx. 3 minutes. Add wine or stock, salt and pepper; bring to boil. Add cabbage; cover and cook until tender, about 6 minutes.

Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain. Reserve 1/2 c. pasta cooking liquid. Add cabbage mixture and reserved cooking liquid; toss to combine. Serve sprinkled with parsley and a drizzle of extra-virgin olive oil.

(1) If you don’t have demiglace, substitute some reduced beef or veal stock. Alternately leave this ingredient out. The confit will be flavorful enough without its addition.

What's your opinion?

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

In the Pantry

<span>%d</span> bloggers like this: