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.
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.
Something about the end of summer makes me think of frying foods a little more often. Maybe I need a fix for the fried clams and french fries we eat during those trips to the beach (sadly, very under-represented these past few months). Maybe it’s some sort of reflexive reaction to the impending fall and winter, when eating lighter than beef or pork still requires a little something extra to stick to your ribs.