Tuna & Bacon Pasta Fina

From: Upthecreek Paddles

On May 8, 2009

I'll have to admit to being a bit skeptical about this recipe...it seemed just toooo easy. Was I ever surprised!!!! This is TERRIFIC!! I did add a little olive oil to the bacon drippings as I guess the bacon I used must have been a bit on the lean side. This has definately become one of my favorite quick pasta dishes and I can't wait to make it again. Thanks, ChaCha!!!!!!!

From: BluenoseDebbi

On Apr 22, 2009

This was FANTASTIC and so quick! You can ajust the bacon fat in the pan as you like. My family really enjoyed it and I will certainly be making this again soon!

From: Chef #965732

On Apr 20, 2009

If you like bacon and hate fish, this is the recipe for you! My family is trying to choke down a serving of wild Alaskan salmon every week for the omega-3's. I was looking for recipes that used canned fish, as that is so economical and - when I buy the boneless, skinless variety - so easy. When I found this, I was counting on Jim Gaffigan's observations about bacon being the magical fairy dust of foods (http://www.youtube.com/watch?v=CaK9bjLy3v4), making everything better. He's right! I used turkey bacon and broiled it until it was crispy-ish, then tossed it in the food processor and ground it to bits. I sauteed the garlic and salmon in about a tablespoon of olive oil, then I tossed the pasta, garlic and salmon with about a handful of freshly ground Parmesan (I stuck that in the food processor, too), and threw in about another 1/8-1/4 of a cup of olive oil. Amazing. I think we would have been OK with even more pasta. Delicious. Thank you so much for posting!

From: Chef Freckles

On Apr 14, 2009

I loved this. I used albacore tuna, in hefty chunks, which added a nice mouth feel to the pasta. I think angelhair is lovely, because it's fine and allows the sauce to coat so nicely. I used 1/2 lb. bacon as suggested, frying a sweet onion with it, and it was so aromatic and delicious that way. I drained a little of the bacon grease off, added the garlic and let it get slightly golden, then added the chunks of tuna. I don't like flakes of tuna in main dishes, but the firmer albacore was lovely. Then I tossed in the cooked angelhair, tossed it lightly, and added a few spoonfuls of the starchy pasta water - as Rachael Ray always suggests. A hefty handful of fresh shredded parmesan cheese and some freshly cracked black pepper, and you can see why this is a go-to recipe for many families. The flavor isn't tuna fishy - it's bacon and parmesan, and it almost makes you think that the tuna chunks were chicken, it's that good! Very nice, thanks for putting it up.