A delicious pasta inspired by childhood memories, customizable for vegetarians by skipping bacon. The dish features sautéed bacon fat combined with onions, garlic, and peppers, resulting in a flavorful sauce that pairs perfectly with pasta.
Step 1: Cut the bacon into small strips and render the fat in a pan.
Step 2: Julienne one white onion, roughly chop 2-3 cloves of garlic, and cut all of your peppers.
Step 3: When the bacon is crispy, remove it and set aside.
Step 4: Add the onions to the rendered bacon fat and cook until translucent.
Step 5: Add the garlic and peppers, along with salt and cracked black pepper.
Step 6: Add about 1 cup of chicken broth or water and cover the peppers, cooking on medium heat for 15-20 minutes.
Step 7: Uncover, drop in your pasta and cook as directed.
Step 8: Stir the pasta into the sauce and let absorb the liquid off heat before serving.
Step 9: Garnish with toasted breadcrumbs, parsley, peccorino romano, and reserved crispy bacon.
