Ingrédients pour Bacon Lettuce Tomato Bucatini
- 2 garlic cloves, minced
- 1 cup french bread cubes
- 2 tablespoons olive oil
- salt to taste
- 4 slices thick-cut bacon
- 1 (10 ounce) package grape tomatoes, halved
- 1 teaspoon sugar
- 1 large leek, white and light green parts only, sliced thin
- 1/4 cup dry white wine
- 1/4 cup chicken or vegetable broth
- 1 tablespoon red wine vinegar
- 1/4 teaspoon red pepper flakes
- 1 lb bucatini
- 5 ounces fresh spinach leaves
- 1 teaspoon fresh thyme, chopped
- pepper to taste
- generous portion of chopped romaine lettuce
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Comment préparer Bacon Lettuce Tomato Bucatini
- Bring a large pot of salted water to a boil. Add bucatini and cook according to package directions until al dente.
- While pasta cooks, mince garlic using a food processor.
- Add cubed bread to the food processor and pulse until coarsely ground.
- Heat 1 tablespoon of olive oil in a nonstick skillet over medium heat. Add bread crumbs and toast, stirring frequently, until golden brown (3-4 minutes). Season with salt and set aside.
- In a large nonstick skillet, cook bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving 1 tablespoon of bacon drippings in the skillet.
- Add halved tomatoes and sugar to the skillet with bacon drippings. Cook over medium heat until tomatoes begin to soften and slightly brown (about 5 minutes).
- Add sliced leeks and sauté until wilted (3-4 minutes).
- Pour in white wine and simmer until nearly evaporated.
- Stir in chicken or vegetable broth, red wine vinegar, and red pepper flakes. Simmer until sauce is reduced by about a third (5 minutes).
- Add spinach, thyme, and reserved cooked bacon to the sauce. Stir to combine.
- Using tongs, transfer the cooked bucatini directly from the boiling water to the skillet with the sauce. Toss to coat.
- Season with salt and pepper to taste.
- Divide pasta among plates. Top with remaining bacon and toasted bread crumbs.
- Serve immediately with a generous portion of chopped romaine lettuce on the side or incorporated into the pasta.
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
15g
Fat
23g
Carbs
37g
