Ingredients
Equipment
Method
- Heat olive oil in a large skillet until shimmering. Add the garlic and the ciabatta and toast until golden, shaking the pan frequently. About 10 minutes. Transfer the croutons to a bowl and set aside.120g (4oz) whole wheat ciabatta, 2 tbsp olive oil, 1 clove garlic
- Wipe out the skillet and add the bacon. Fry until very crispy. Remove the bacon using a slotted spoon and transfer it to a plate lined with a paper towel. Set aside to drain.6 slices thick-cut bacon **
- Pour off all the but 2 tablespoons of the bacon grease in the skillet. Add the cherry tomatoes and the salt. Let cook undisturbed for 5 minutes, then shake the pan. Repeat until the tomatoes are jammy.1 pint cherry tomatoes, ½ tsp salt
- While the tomatoes are cooking, place a large pot of water over high heat and bring to a boil. Liberally salt the water and add the pappardelle. Cook until al dente, tossing the pasta frequently to prevent sticking. Drain the pasta and retain some of the cooking liquid.454g (1lb) uncooked pappardelle
- Add the mustard and white wine to the tomatoes. Deglaze the pan. Return the bacon and add the pasta. Toss to coat. Add a splash of the pasta water if the skillet starts looking a little dry. Turn off the heat and add the lettuce. Toss to disperse.1 tbsp Dijon mustard, ⅓ cup white wine, 1 head baby gem lettuce
- Divide the pasta across 4 plates and top each with the croutons you toasted earlier and fresh basil leaves. Serve immediately.¼ cup fresh basil leaves***
Notes
** If you can find pepper-coated bacon, use it instead.
*** I used Red Rubin basil