- 1 pound (16 ounces) small shell pasta
- 6 pieces thick cut applewood smoked bacon (Wright's®)
- 2 teaspoons dijon mustard
- 4 tablespoons white balsamic vinegar
- 10 tablespoons olive oil, plus a bit more
- 2-3 large clove of garlic
- 2 teaspoons minced fresh thyme
- 1/2 teaspoon sea salt
- 1 teaspoon McCormack® Peppercorn Medley
Using kitchen shears, cut the bacon into 1/4 inch strips along the length of the pieces. Put into a pan and cook over medium heat until nicely browned, stirring periodically to prevent burning and ensure even cooking.
While the bacon is cooking, mince garlic and set aside. Add water to your pasta pot and bring to a boil. When the bacon is finished, let rest on paper towels to soak up excess grease. Now add the pasta to the boiling water.
While the pasta is cooking, combine mustard, garlic, balsamic vinegar, thyme, salt, and pepper in a glass bowl or 2-cup measuring cup. Stir thoroughly. Then, add the olive oil one tablespoon at a time, stirring vigorously as you go to emulsify the dressing.
When the pasta is finished, drain thoroughly and then return to a large bowl. Stir a bit to let some of the heat escape. Then pour the dressing over the pasta in thirds, stirring throughly as you go.
Serve with crumbled bacon on top.
Myrtle's Note: I liked the vinaigrette from the Grilled Asparagus with Bacon and Mustard Vinaigrette so much that I tried it with pasta, doubling the recipe. I found it to be tasty.
Yield: 8 servings