Rigatoni with Olives and Bacon
Recipe courtesy of the National Pork Board
Preparation facts
Yield: 4 servings
Ingredients
6 slices bacon
1/2 large onion, thinly sliced
8 oz dried rigatoni (or other small pasta shape)
12 pitted & chopped cured black olives (such as Kalamata)
Small piece (1-2 oz.) Parmesan cheese
2 Tbs coarsely chopped marjoram or thyme (optional)
Directions
In medium skillet, cook bacon until crisp (reserve drippings); blot,
coarsely chop and set aside. In bacon drippings, sauté onion until soft and just
beginning to brown, about 5 minutes. Meanwhile, cook pasta according to package directions,
drain and transfer to warm serving platter or large shallow bowl. Toss pasta with bacon, onion
and olives. Season with salt and pepper, to taste, toss again. Serve with shavings of fresh
Parmesan cheese. Garnish with fresh herbs, if desired. Serve with a vinaigrette-dressed salad
of orange wedges and romaine, and hard rolls.
Nutrition facts
Serving Size 1 serving
Calories 489
Calories from Fat 236 (48%)
% Daily Value*
40%Total Fat 26g
42%Saturated
Fat 8.3g
Polyunsaturated Fat 2.2g
Monounsaturated Fat 9.4g
13%Cholesterol 38mg
29%Sodium 700mg
6%Potassium 221mg
15%Total
Carbohydrate 46g
6%Dietary
Fiber 1.6g
Sugars 1g
Sugar Alcohols 0g
33%Protein 16g