Freshly grated Parmesan makes this bacon pasta dish together.
4 cloves garlic, smashed
1 head broccoli, cut into small florets
1 red onion, cut into 1/2-inch-thick wedges
2 tbsp. olive oil
4 slices bacon
12 oz. rigatoni
1/2 c. grated Parmesan (2 ounces)
- Position racks to divide the oven in thirds. Heat oven to 425°F. On a large rimmed baking sheet, toss the garlic, broccoli, onion, oil, and 1/4 teaspoon each salt and pepper and roast until golden brown and tender, 20 to 25 minutes.
- Arrange the bacon on a second rimmed baking sheet and roast along with the vegetables until crisp, 12 to 15 minutes. Transfer to a paper towel-lined plate. Break into pieces when cool.
- Meanwhile, cook the pasta according to package directions. Reserve 3/4 cup of the cooking water, drain the pasta and return it to the pot. Add 1/2 cup of the reserved cooking liquid, sprinkle with 1/4 cup Parmesan and toss to coat (add more cooking liquid if the pasta seems dry).
- Add the roasted vegetable mixture and bacon to the pasta and toss to combine. Serve with the remaining Parmesan.
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