2 Tbsp. olive oil
4-5 strips thick cut peppered bacon
1 cup diced onion
2 cups halved cherry tomatoes
Pinch of chili flakes
1/2 diced red chili
1/2 cup chopped flat leaf parsley
1/4 tsp. cracked black pepper
1 cup sliced brown mushrooms
2 garlic cloves, crushed
Salt to taste
1 lb. dried short pasta (we chose campanelle)
1 1/2 cups pasta water
3 Tbsp. grated Parmesan or nutty hard cheese (we found Herve Mon Abundonce Fermiere (use this selection for the salad as well)
2-3 Tbsp. reserved cooking olive oil, bacon fat, and tomato juice
2 Tbsp. lemon juice
1/2 tsp. mustard
1/2 tsp. honey
Salt and pepper to taste
4 cups washed, chopped spinach
2 Tbsp. grated cheese (see above)
In a large skillet, over medium to medium-high heat, sauté bacon and onions in the olive oil until the bacon renders most of its fat. Add the tomatoes, chili flakes, parsley, chili, salt, and pepper, then sauté for about a minute until the tomatoes give up some of their juices.
Take 2-3 Tbsp. of the liquid and oil from the pan and set aside in a medium-sized bowl; this is reserved for the citronette.
Add the mushrooms and garlic to the skillet. Sauté 2-3 minutes and add the boiled pasta and pasta water. Cook for 5 minutes. To serve, pour the pasta in a serving bowl and grate cheese over the top.
To make the salad, add the citronette ingredients to the reserved oil. Whisk to combine, and pour over fresh adult spinach leaves. Grate cheese over the top and serve!