I love this dish. I’ve made it several times before (albeit in different configurations) and it’s just one of those things I come back to, every once in a while. And usually, it’s because it’s lunch time and you know you have leftover strawberries that will go bad if you don’t use them, like now. So…
You can even omit the bacon if you don’t like meat. On the other hand, if you don’t mind the meat but don’t like the smoky flavor of bacon, use pancetta instead. I’ve done it in the past. It’s really good, too.
Ingredients (2-3 servings):
1 lb. Galletti Pasta (or Farfalle)
15 Fresh Strawberries (more or less, depending on size), diced
5-6 strips of Bacon, diced (or pancetta)
1 tbs. minced Shallots
2-3 Cloves Garlic, minced
A handful of Flat-Leaf Parsley, finely chopped
Fresh Ground Pepper
In a bowl, macerate the diced strawberries in a drizzle of balsamic vinegar. Set aside. Cook pasta to al dente.
Meanwhile, saute bacon and shallots with a little EVOO in a medium-heated pan until bacon is lightly browned. Add in garlic and cook for another few minutes or until bacon is golden brown and crispy. When pasta is cooked, combine everything together, add in the strawberries, parsley, some grated parmesan and a few cracks of black pepper. Toss well.
Serve on pasta bowls and garnish with some more fresh strawberries and parsley. Finish with a drizzle of EVOO.