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Capellini with Bacon and Bread Crumbs

Prep time 10 mins
Cook time 15 mins
Total time 25 mins
Yield Makes: 4 servings (Serving size: About 2 cups)
Friends coming for dinner? This quick recipe delivers restaurant-quality flavor and appeal in no time. 

Resistant Starch: 1.6g


  • 8 ounces whole wheat or regular capellini
  • 2 bacon slices, chopped
  • 1 garlic clove, sliced
  • 1/4 teaspoon crushed red pepper, optional
  • 1 pint grape tomatoes, halved
  • 1 cup low-sodium chicken broth
  • 1 tablespoon olive oil
  • 1 cup panko bread crumbs
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon freshly grated Parmesan cheese, divided
  • 1/4 cup coarsely chopped parsley

Nutrition Information

  • calories 274
  • fat 9.5
  • satfat 2.5 g
  • monofat 4.9 g
  • polyfat 1.2 g
  • cholesterol 9 mg
  • protein 10 g
  • carbohydrate 39 g
  • sugars 4 g
  • fiber 6 g
  • sodium 290 mg

How to Make It

  1. Cook pasta according to package directions until al dente. When pasta is done, reserve 1/2 cup cooking water; drain pasta and return to pot.

  2. Meanwhile, heat a large skillet over medium heat; add bacon. Cook, stirring, until bacon is

  3. crispy, about 5 minutes. add garlic and crushed red pepper; stir 1 minute or until fragrant. add tomatoes; cook, stirring occasionally, until tomatoes begin to soften, about 3 minutes.

  4. add broth to pan. simmer the mixture until broth is thick and has reduced to about 1/4 cup, 5-8 minutes.

  5. While sauce cooks, heat oil in a small skillet over medium heat. add panko and toast, stirring occasionally, until golden, 2-3 minutes.

  6. Season with salt and pepper.

  7. Remove sauce from heat; stir in 2 teaspoons parmesan and parsley.

  8. Toss sauce with pasta in pot; add cooking water to reach desired consistency, if needed.

  9. Divide among 4 serving plates. top with reserved bread crumbs and remaining parmesan.