Garlic Bacon Pasta

1. Bring a large pot of salted water to a boil and cook the pasta for 1 minute less than the package directions.
2. Before draining, reserve about 2½ cups of pasta water.
3. While the Pasta Cooks: Dice up the bacon and add a tablespoon of olive oil to a frying pan over medium-high heat. Cook the bacon until crispy, about 4–5 minutes.
4. Right at the end, hit it with Dan-O’s Cheesoning for a cheesy flavor bomb.
5. Remove the bacon with a slotted spoon, leaving all that flavorful bacon grease behind in the pan.
6. Lower the heat and add more olive oil if needed, depending on how much bacon fat you’ve got left. Toss in the sliced garlic and stir constantly for about 2 minutes until softened and fragrant. Don’t let it brown.
7. Pour in ½ cup of the reserved pasta water and crank the heat back up.
8. Let it simmer for a minute, then add the drained pasta directly into the pan.
9. Add another ½ cup of pasta water and toss everything together until the pasta gets coated in that silky garlic sauce. Add more pasta water as needed until it’s glossy and perfect.
10. Throw the crispy bacon and all the juices back into the pan and finish with another sprinkle of Dan-O’s Cheesoning.
11. Serve hot with fresh parsley and grated parmesan on top.

Dan-O’s Tips

• Use thick-cut smoked bacon for the best flavor.
• The bacon fat is the base of the sauce, so don’t skimp on quality.
• Measure garlic with your heart. Six cloves are great… ten cloves are greatness.
• Pasta water is the secret weapon for a silky sauce, so don’t forget to save it.