Capellini with Bacon and Bread Crumbs

Friends coming for dinner? This quick recipe delivers restaurant-quality flavor and appeal in no time.


Resistant Starch: 1.6g

Yield: Makes: 4 servings (Serving size: About 2 cups)
Recipe from CarbLovers Diet

Recipe Time

Cook Time:
Prep Time:
Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 274
  • Fat: 9.5
  • Saturated fat: 2.5g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 1.2g
  • Cholesterol: 9mg
  • Protein: 10g
  • Carbohydrate: 39g
  • Sugars: 4g
  • Fiber: 6g
  • Sodium: 290mg


  • 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


  1. 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. 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. 3. add broth to pan. simmer the mixture until broth is thick and has reduced to about 1/4 cup, 5-8 minutes.
  5. 4. While sauce cooks, heat oil in a small skillet over medium heat. add panko and toast, stirring occasionally, until golden, 2-3 minutes.
  6. 5. Season with salt and pepper.
  7. 6. Remove sauce from heat; stir in 2 teaspoons parmesan and parsley.
  8. 7. Toss sauce with pasta in pot; add cooking water to reach desired consistency, if needed.
  9. 8. Divide among 4 serving plates. top with reserved bread crumbs and remaining parmesan.
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