Use that leftover Loin Roast to whip up this bacon parmy pasta with a little smoky kick.
- ½ Campo Grande leftover Loin Roast
- Pasta for 2, about 250g (9 oz.)
- 1 Tablespoon oregano
- 1 Tablespoon paprika
- 1 Tablespoon garlic powder
- Black pepper
- 100g (3-4 oz.) bacon, cut crosswise into 1-inch pieces
- 1 Tablespoon butter
- 2 cloves garlic, finely chopped
- 1 cup heavy cream
- 1 Tablespoon chipotle paste
- 100g (3-4 oz.) grated parmesan
- Pinch of fresh parsley, chopped
- Cook pasta according to the package instructions.
- Cut the Loin Roast into bite sized pieces and place in a bowl.
- Mix oregano, paprika, garlic powder, black pepper, and salt together and stir in the Loin Roast pieces.
- Sautée bacon in a medium satuée pan until crispy. Remove bacon and set aside, leaving any grease in the pan.
- 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 and set aside.
- Add butter to the pan to deglaze and then add the garlic, cooking until lightly browned.
- 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.
- Remove half a cup of the mixture from the pan and set aside, then add bacon to the pan and combine.
- Add the drained pasta to the pan and mix well.
- 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!