1 pound gf fettuccine 8 slices gf bacon 2 cloves garlic, chopped 1/4 cup olive oil 1/2 cup sun-dried tomatoes in oil, drained and chopped 4 ounces gorgonzola, crumbled 1/2 cup toasted pine nuts Salt and fresh ground pepper
Cook the pasta according to package intructions.* Reserve 1/3 cup of the cooking water before draining the pasta. Meanwhile, heat a large non-stick skillet over medium heat until hot. Add bacon and cook until crispy. Transfer to a paper towel. Add garlic to the skillet of bacon grease and saute until fragrant. Add the olive oil and remove from the heat. Add the reserved pasta water and mix well. Add the pasta, sun-dried tomatoes, pine nuts and gorgonzola and toss. Season to taste with salt and pepper and serve immediately.
Variation: Make the recipe above then top with an over-easy fried egg.