SERVES 4
INGREDIENTS
• 2 tablespoons unsalted butter
• 2 slices hearty white sandwich bread, cut into 1/2-inch cubes
• 12 slices bacon, chopped
• 1 small onion, chopped fine
• 1 garlic clove, minced
• Salt and pepper
• 1/2 pound orecchiette (or other small pasta)
• 1 pint cherry tomatoes, halved
• Lettuce, cleaned, dried, and chopped
• 1 cup grated Parmesan cheese
INSTRUCTIONS
1. Bring 4 quarts water to boil in large pot. Melt butter in large nonstick skillet over medium heat. Add bread and cook, stirring frequently, until golden brown, 6 to 8 minutes. Transfer to bowl and wipe out skillet.
2. Cook bacon in empty skillet over medium-high heat until crisp, about 6-8 minutes. Transfer bacon to paper towel-lined plate and pour off all but 2 tablespoons fat. Cook onion in bacon fat until softened, about 5 minutes. Add garlic, tomatoes and ½ teaspoon pepper and cook until fragrant and tomatoes are softened, about 2 minutes.
3. Add pasta and 1 tablespoon salt to boiling water and cook until al dente. Reserve 3/4 cups cooking water.
4. Divide lettuce between 4 plates.
5. Drain pasta and return to pot. Stir in tomatoes/onion mixture, Parmesan, bacon, and 1/2 cup reserved pasta water (adding additional water as needed). Season with salt and pepper to taste then divide equally between the plates, placing the pasta mixture over the lettuce. Top with croutons and serve.
