Caramelized Onion & Bacon Jam Cavatappi with Cherry Tomatoes & Parmesan
Three Farm Daughters
Get ready for the epitome of springtime indulgence with this decadent pasta you'll be dreaming about long after dinner's done.
It all starts with a bold and complex flavor base - Homemade caramelized onion and bacon jam, cooked down to a sticky, jammy goodness that's salty, sweet, and umami all at once. This savory jam is so good, you'll want to slather it on everything from toast to burgers to ice cream - but when folded through cavatappi and offset by a burst of balsamic and tomato, you'll be in pasta heaven.
The final touch? A generous shower of freshly grated Parmesan cheese and toasted pine nuts, adding a nutty crunch to every bite. It's the perfect dish to impress dinner guests and leave everyone swooning during al fresco suppers this spring. Just add a perfect sunset and a side salad and consider your feast complete!
- 2 boxes Three Farm Daughters Cavatappi Pasta
8 slices Applewood smoked bacon, chopped
3 large Sweet Yellow Onions, finely sliced
- 2 tbsp Balsamic Vinegar
- 1 tsp Dry Mustard Powder
- 2 cups Cherry Tomatoes
- 3 cloves garlic, crushed
- ½ cup Chicken or Vegetable Broth
- ½ cup White Wine
- ⅔ cup Parmesan Cheese, finely grated
- Sea Salt & Black Pepper, to taste
½ cup fresh Basil leaves, julienned into ribbons, to serve
¼ cup Pine Nuts, toasted, to serve
In a large heavy-based skillet, cook the chopped bacon over medium heat until lightly golden and fat has rendered.
- Before adding the onions to the skillet, carefully pour out any excess bacon drippings (You’ll only need to keep about 2 tbsp of rendered bacon fat, so drain off and discard any excess.)
- Next, add the sliced onions to the pan with the bacon. Season with a large pinch of salt and cook, stirring frequently for 15 mins, until the onions are completely softened and turning golden brown.
- Reduce heat to medium-low and add the mustard powder and balsamic vinegar. Cook gently, stirring occasionally until onions are jammy, deeply golden and caramelized, around 30-40 minutes.
Meanwhile, bring a large pot of salted water to a rolling boil. Cook the Three Farm Daughters Cavatappi until al dente, around 11 minutes. Reserve 1 cup of pasta water, then drain and set aside to keep warm while you finish the sauce.
- Next, add the cherry tomatoes and garlic to the pan with the caramelized onions and bacon jam. Cook, stirring often, until the garlic is fragrant and tomatoes soften, around 5 minutes.
Pour over the white wine and simmer for 30 seconds, then add the chicken or vegetable broth. Bring the mixture to a simmer for 5-7 minutes, until the liquid has reduced and thickened slightly.
To assemble, add the cooked Cavatappi to the skillet, along with half of the grated Parmesan. Toss the pasta with the onion and bacon jam until everything is well combined, adding a few spoonfuls of reserved pasta water until a glossy and velvety sauce coats each Cavatappi twist.
- Season to taste and pile into a pretty serving dish, scattering over the ribbons of fresh basil and reserved parmesan cheese. Top with toasted pine nuts for crunch, and dig in!