Aside from this dish being a sure-fire way to fill up Willa and Phoebe’s bellies (they know it as “ring pasta” and it often ties as a favorite along with Bucatini all’Amatriciana) , it also stirs up some strong memories for me. As a latchkey kid growing up on Long Island, I would try to help out by cooking dinner every once in a while. Before this sounds like a significant tooting of horn, let me clarify: I boiled some frozen tortellini. The exact recipe was cooking the tortellini in four cups of water with four chicken bouillon cubes. Mmmmm, salt.
Every fall the “boys” in the family, plus a few more, gather from all along the east coast and head to Lake George in upstate New York for a long weekend of golf, poker, and good times. My communal duty for the trip is to cook a special dinner on Friday, and each year I try to cook something new. The meal needs to satisfy a hungry crowd after a long, hard day on the golf course (queue violins), but simple enough to get on the table early in order to avoid interfering with the evening’s poker tourney. This year’s meal was such a winner that I cooked it again as soon as I got home to give it the Willa and Phoebe test!
We’ve always been a bacon-forward household but I find myself using it in places that even I wouldn’t have expected just a few years ago. That succulent, umami quality is basically irresistible to Willa and Phoebe, so it can really help them to at least try new things when it’s a part of the meal. Even bacon-like will do the job: from guanciale to pancetta, I’m about to have an autumnal run of blog posts that involve some fatty cured pork products.