Over this past weekend a lot of BACON was consumed :) My husband & I both love bacon so I decided to stock up on some since I figured we'd be stuck at home thanks to Sandy. Of course I love bacon for breakfast as much as the next person, but I love finding ways to combine it in other dishes (which usually isn't too hard lol). While I was at the store getting the bacon I was excited to come across Peppridge Farm's seasonal bread "Pumpkin Spice" which ended up being deeeelicious especially when slathered with cream cheese :)
While trying to use up left over veggies in the fridge tonight I ended up coming up with a new favorite pasta! It was so simple, colorful, & flavorful which was more than I was expecting to end up with :) You can pretty much use any vegetables (peas, mushrooms, corn) you have lying around for this dish. I never use exact calculations when cooking, but below is a general idea of what steps I took to make the pasta.
Bacon, a Fried Egg, & Pumpkin Spice Toast
1 Yellow Squash
1/2 Orange Bell Pepper
1/4 Small Red Onion
I sauteed the vegetables with a little salt & pepper in a bit of olive oil for several minutes until they started to soften.
Meanwhile I boiled some fettuccine in salted water.
Right before you empty the water from the noodles pour a little of the "noodle water" into the pan with the vegetables.
On low heat add a couple generous splashes of cream or half & half to the pan along with several cubes of mozzarella cheese.
Combine the cooked pasta to the pan and mix all the ingredients together & stir for several minutes on low heat until the sauce starts to blend.
I also had some avocado in my fridge so I sliced it up & through it on top for some added creaminess :)
Ohh yeah and the most important part was that I chopped up some cooked BACON and added that to the mix. I only had 2 pieces of cooked bacon left for this recipe, but in the future I will definitely make sure that I have more bacon on hand for it!