Pasta Milanese

This dish literally took my entire family to create. When we were in Michigan, my mom gifted me with some pork from my cousin’s pig. Heather and Rick raise a few pigs every year at their home. Come fall, the pigs are butchered and my cousins share some of the meat with our family. I’d heard that their pork was pretty amazing – their pigs are fed day-old produce from the farmers near where they live, so they eat everything from sweet corn to peaches. Not a bad diet for pigs or people!

I unwrapped the bacon my mom gave me, and knew that we would be rationing the precious slabs to get as many meals out of it as possible. The smell of smoke wafted from the chilled bacon – it’s very lean, almost ham-like. For our first bacon experience, I decided to make an old family favorite – Pasta Milanese, with the fresh bacon as the star ingredient.

Pasta Milanese is a great cook-from-the-pantry dish that comes together quickly – you can have this on the table in under a half hour. Milanese was a favorite dish in our family and always disappeared from the table when mom made it (though she would make this with prosciutto or sliced pepperoni instead of bacon). I’ve changed my mom’s recipe a little bit – minimizing the amount of oil I used, and heating the dish up with lots of red pepper flakes and black pepper. This was a fantastic lunch from the pantry, and the fresh basil made me long for summer on this subzero winter day.

Pasta Milanese
Serves 2

6oz brown rice penne pasta (dried)
2 thick slices of bacon, chopped
1/2 cup sliced onion
1 T olive oil
2 cloves garlic, sliced
1/3 cup finely grated parmesan, grated with microplane
1/4 cup sliced oven roasted tomatoes (substitute sun-dried tomatoes)
2 T fresh basil, sliced
1/2 tsp red pepper flakes (or to taste)
1/2 tsp ground black pepper

  1. Bring 3qts of salted water to a rolling boil. Add the rice pasta to the boiling water and stir to make sure the noodles don’t stick to each other. Cook according to the package directions.
  2. While the pasta cooks, make the “sauce”. Heat a large non-stick skillet over medium heat. Add the bacon to the hot pan and cook for a minute or two, then add the onion to the pan, and saute until the bacon begins to crisp and the onions caramelize – about 5 minutes.
  3. Turn the sauce burner down to low. Add the red pepper flakes, garlic and pepper to the pan along with the olive oil, if needed – if there’s some bacon fat in the pan coating the onion, you may not need the additional oil.
  4. When the pasta is done, drain it in a colander, then toss the pasta into the pan with the bacon and onion mixture. Quickly toss the pasta with the ingredients, then add in the basil, oven-roasted tomatoes and parmesan cheese and toss the pasta gently before serving.

537 cal/serving, 160cal from fat, 19.1g fat, 30mg cholesterol, 260mg sodium, 190mg potassium, 70g carbs, 4g fiber, 2g sugars

3 thoughts on “Pasta Milanese

  1. man, i need some relatives like that! my aunt/uncle raise cows and chickens (or they did, i think they are too old to now.. and my other aunt used to have emus…. but i bet none were fed that well!this pasta looks awesome although i'd have to double the recipe since i'm always sad if there aren't leftovers!

  2. Thanks, Heather! Yeah, we should all have pig-raising cousins! Honestly, I wish I lived closer to them – for a lot of reasons, but they have an amazing garden, and pretty much everything they need for the winter. Kind of impossible to do that in Chicago. Ah well. Yeah, doubling the recipe would definitely be great…rice pastas don't reheat that well, though, so I usually just make what we need.

  3. Man that meat looks AMAZING!! I've been trying to figure out where I would healthier, safer, bacon/pork around here. I can get in on meat co-ops every so often, but it is usually unprepared meat. I don't think I'm ready to make my own bacon either.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com 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 )

Google+ photo

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

Connecting to %s