Meanwhile, in a large skillet, cook bacon over
medium heat until crisp. Remove bacon with a
slotted spoon; drain on paper towels. Remove
drippings, reserving 3 Tbsp. Saute fennel in
reserved dripping fro about 4-6 minutes or until
crisp-tender. Add walnuts; cook 3-4 minutes
longer or until toasted
Drain pasta, reserving 1/3 cup pasta water. Add
pasta, bacon and 3/4 cup cheese to fennel mixture;
sprinkle with pepper and salt. Toss lightly until
cheese is melted, adding enough reserved pasta water
to coat. Serve warm with remaining cheese
Originally Submitted
4/15/2012
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