Moz & Bacon Pasta

Moz & Bacon Pasta

It’s been soooo long since I’ve written a blog post. I miss it! I have some updates and then I’ll give you the recipe for the pasta.

How have you guys been? I’ve been good. Picking up random photo jobs here and there. I’ve decided to be a full-time photographer. I’m terrified but ready. When else will I have the opportunity to do this? IT’S NOW OR NEVVVERRR. So if you know anyone that needs photos, specifically food photography let me know!

I’ve decided to challenge myself. I signed up for Christina Tosi’s 30-day baking class. It’s every day for 30 days. She teaches you the fundamentals of baking, you learn how to bake her Milk Bar Cake, Pie, and cookies, AND then you walk away with 3 recipes of your own. That’s why I’m taking the class. I want to have a solid foundation of recipe development. I’m going to try and blog every day??? (maybe every other day) to document the process. I’m extremely excited about it!

oh! I’m also redoing my website in the next couple of weeks. Redoing meaning reorganizing and adding tabs. You’ll see.

Ok now for the pasta- I have to admit, I learned this recipe about 12ish years ago. I read it somewhere. I can’t for the life of me remember where. Sorry… But I’ll give you the roundabout instructions. This pasta brings back such good memories. I think the last time I made this was when I was on a trip in Spain. I went to visit my friend Molly who was living in Granada for a year abroad. I spent almost a month over there. I went to Milan for a couple of days to visit an exchange student that lived with me and my family when I was in high school (Sofy!) and then Molly and I decided to travel to Tangier, Morocco. One of the best trips of my life.

We were in our early 20s and had zero money so we would eat at home. It was my turn to cook dinner one night and moz & bacon pasta was on the menu. We sat around her dinner table- we being Jose Luis, Kelly, Katlyn, Molly, and I, oh and table estufa (google it) and had a great family dinner. I sure do miss traveling abroad guys. I love the smell of foreign countries, the freshness/non-freshness of the food, the wine, and everyone knowing you are from the US. Ok enough, I’m getting sad. Here is the recipe!

Ingredients-

Boxed pasta (any type)

Fresh mozzarella

1 Pack of bacon

Tomato sauce (I used Pomi crushed tomatoes)

Parmesan

Salt and Pepper

Directions:

Cook bacon- Set oven to 400 degrees and bake the bacon for about 13-15 minutes. Just keep checking until bacon is crispy.

Boil water and add pasta to salted water

Once the bacon is done cooking, put on a paper towel to soak up fat. I find it makes it crispier

Once pasta is done cooking- 10ish minutes- strain and put back into the pot and keep on low heat. This will help melt the mozzarella.

Add the tomato puree. I don’t heat the sauce. I add it straight to the cooked pasta. Stir for a bit until the sauce evenly coats the pasta

Add the mozzarella- I rip it up so it spreads evenly throughout the pasta and stir until it’s melted

Add the bacon- I rip up the bacon and sprinkle it in the pasta

Add salt to taste or parmesan and pair with your favorite red wine! We drank Las Jaras 2019 Pinot Noir from Mendicino county. We are club members and it’s a small club. They sell out of stuff really quickly and this is sold out, (sorry) but any pinot will do!