It wasn’t until I sat down to eat this meal that I realized it’s reminiscent of a pasta dish that may or may still be on the menu at UNO’s. I’m pretty sure they call it Rattlesnake Pasta, although it thankfully has nothing to do with snakes. I choose to call this Cleaning out the Cabinets pasta because I made it using everything I had left in the house before leaving the city for Thanksgiving.
The fat from the bacon and pork cut right through the jalapenos, so even though it seems like a lot of heat, it’s actually just right. As Nick pointed out, sometimes it can be a little weird to eat pasta without a sauce, but the olive oil and lime juice keep everything from sticking and feeling dry.
And not to be all self-loving or anything, but I think this tasted a lot better than the UNO’s version. Just saying…
Cleaning out the Cabinets Pasta
- 2 cups whole grain pasta, cooked to al dente
- 5 slices thick cut bacon, diced
- 2 jalapeno peppers, minced
- 4 cloves garlic, minced
- 1 pound pulled pork
- 1 lime, zest and juice
- Shredded cheddar cheese, for serving
Cook the pasta in salty water according to the package directions. Drain and toss with olive oil to keep the pasta from sticking.
In a large skillet, cook the bacon until it is crispy. Set the bacon aside on a paper towel and drain all but roughly 2 tablespoons of the bacon fat from the skillet. Saute the chilies and garlic in the bacon fat for about a minute, until the garlic becomes fragrant. Toss in the pulled pork, lime juice and zest and continue to saute until it is heated through.
Add the pasta and the bacon into the dish, give it a good stir and serve with plenty of cheese on top. Yum!