Creamy Sun-Dried Tomato and Bacon Pasta

Creamy Sun-Dried Tomato and Bacon Pasta

On Saturday I have the luxury of sleeping past 6:00 a.m. It means luxuriating under warm blankets long after a socially accepted time. When I finally descended the stairs at 10:30 this morning, it seemed too late for breakfast and I wasn't in a brunch mood. The refrigerator is uncharacteristically empty. These are the moments I love. Few ingredients to choose from brings out my creativity. My tastes can be rather enigmatic. Lately I'm favoring salty and sweet. A five ingredient lunch was born. So very simple and perfect--at least to me. Unfortunately this creamy delight is not photogenic, nor is it heart healthy. Today I didn't care. The salty bacon, silky rich cream and sweet tomatoes combined with pasta and parmesan was the best 11:00 a.m. lunch I have enjoyed in a very long time. This recipe will serve two--maybe

Note to self--when playing with food, write down the measurements so you aren't guessing when writing these recipes...

Ingredients:

6 oz Angel Hair Pasta
4 slices of bacon, finely chopped
1/2 cup oil packed sun-dried tomatoes, drained and finely chopped
2/3 cup of heavy cream
1 oz freshly grated parmesan cheese
pinch of pepper

Directions: 

1. Cook pasta al dente and drain (reserving a bit of pasta water). Place in bowl with a bit of reserved pasta water and cover with a plate to keep warm.

2. Cook bacon in frying pan until crisp. Drain grease reserving about a teaspoon in the pan. (At this point you could add a chopped onion and garlic and fry them in the bacon grease. I don't like onion and it was too early for garlic)

3.  Add sun-dried tomatoes, bacon, cream and a pinch of fresh ground pepper. Cook and stir on medium low heat until the mixture becomes thick and begins to bubble, approximately 6 minutes.

4.  Spoon sauce over cooked pasta and top with fresh grated parmesan and a sprinkle of bacon.