Use that leftover Loin Roast to whip up this extra-creamy, super parmy bacon pasta with crispy bacon and a little smoky kick. This pasta dish serves are your base for any and every Ibérico leftover (though it's hard to imagine having leftovers when you're firing up Ibérico). Here we use leftover Loin Roast but any other leftover cut works perfectly, be it Secreto, Pluma, or 4-Rib Rack meat. 

The heft of rigatoni pasta holds up super well to the creamy, bacon-packed Loin Roast sauce. Bu give it a go with other shapes like penne, bowtie, or fusili too. 

Recipe for Smoky Ibérico Loin Roast Pasta with Bacon creamy sauce 

Ingredients

• ½ Campo Grande leftover Loin Roast
• Pasta for 2, about 9 oz. 
• 1 Tablespoon oregano
• 1 Tablespoon paprika
• 1 Tablespoon garlic powder 
• Black pepper 
• Salt 
• 3-4 oz. your favorite Campo Grande Iberico bacon, cut crosswise into 1-inch pieces  
• 1 Tablespoon butter 
• 2 cloves garlic, finely chopped
• 1 cup heavy cream
• 1 Tablespoon chipotle chili paste 
• 1cup grated parmesan
• Pinch of fresh parsley, chopped 

Preparation

1. Cook pasta according to the package instructions. 
2. Cut the Loin Roast into bite sized pieces and place in a bowl. 
3. Mix oregano, paprika, garlic powder, black pepper, and salt together and stir in the Loin Roast pieces. 
4. Sautée bacon in a medium satuée pan until crispy. Remove bacon and set aside, leaving any grease in the pan. 
5. Using the bacon pan, lightly sauté the Loin Roast in the bacon grease until the outside coating is cooked and meat is warmed. Remove the meat from the pan and set aside. 
6. Add butter to the pan to deglaze and then add the garlic, cooking until lightly browned.  
7. Add the chipotle paste and heavy cream and let cook for a few minutes, stirring as it cooks. Sprinkle in the parmesan and continue to stir and cook. 
8. Remove half a cup of the mixture from the pan and set aside, then add bacon to the pan and combine.  
9. Add the drained pasta to the pan and mix well. 
10. To serve, place pasta on each plate, top with pieces of Loin Roast, and pour the remaining sauce over the top. Sprinkle with parsley and serve. ¡Buen provecho!