Mac and Grease, aka Mac ‘n’ Bacon

 

 

Cooking bacon

From page 188, Zingerman’s Guide to Better Bacon: Stories of Pork Bellies, Hush Puppies, Rock ‘n’ Roll Music and Bacon Fat Mayonnaise:

Ingredients:

1/2 pound really good macaroni (I swear by the Martelli family’s)
8 ounces sliced bacon (about 4 to 6 slices)(I like Benton’s because the simplicity of the dish gets its full smokiness out front)
Coarse sea salt to taste
Freshly ground Tellicherry black pepper to taste

Procedure:

Bring a large pot of water to a boil. Add lots of salt, then pasta. Stir well.

While the pasta is cooking, fry the bacon in a large skillet over medium heat until done. Remove the bacon from the pan, reserving the hot fat in the skillet. Chop the bacon and stand by. As soon as the pasta is almost al dente, drain it well and add it to the skillet along with the bacon. Toss well and cook for another minute or two, so that the grease really cooks into the macaroni. Season with salt and plenty of black pepper to taste. Serve immediately in hot bowls.

Optional additions:

“Enh,” Meg wrote me a day or so after she’d sent the original recipe (the word means “yes”  in Ojibway). “Try the mac and grease with a few big garden tomatoes cut into 1-inch cubes.” It’s incredibly simple—just chunks of really good tomato tossed into the hot bacon fat for a minute or two with some salt before the pasta goes into the skillet. “The tomatoes,” she said, should “get hot but not saucy, if you know what I mean. I did, and I made the dish and it was, again, in its simplicity, really, really good. Of course it’s only worth doing when the tomatoes are in season. The rest of the year you could gussy up your Mac and Grease by tossing in chopped vegetables or greens of most any sort, and cooking until they’re somewhere between soft and golden brown. Thinking more exotically, I want to throw chopped hickory nuts on top, too. You, of course, can do whatever you like. Like most pasta dishes, this one lends itself to hundreds of variations.

Serves 2 as a main course, or 4 as a side dish

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