If you haven't eaten fried pasta, this is going to become a tastecation in your mouth like you have never experienced before. The crispy noodles on the outside and the soft noodles on the inside make this the perfect pasta dish. 

 

I use the Banza gluten-free linguini noodles. They are made from garbanzo beans and are delicious. If you prefer, use gluten-full noodles that works just as well. 

 

We enjoy having this as a side dish to a protein, on its own with a pesto or tomato sauce to accompany it, or as an appetizer.

 

Yield 6 large slices or 12 small slices 

 

¼ lb bacon, cooked crisp 

8 ounces linguini or spaghetti noodles

4 Tbsp olive oil 

½ cup grated parmesan cheese

1½ cup grated Gruyere cheese

Fresh parsley (optional) 

 

In a skillet on the stove or a baking sheet in the oven at 400℉, cook the bacon until it is dark brown and crispy. Cool the bacon and then break or chop it into small pieces. 

 

In a large pot, boil the noodles per the directions on the box. Be sure to keep them al dente and not overcook them. Once they are done, pour them into a colander and rinse the noodles with cold water to stop them from continuing to cook. Place the noodles on a platter, drizzle with 1 Tbsp oil and toss. Let them cool on the counter or place them into the refrigerator until you are ready to use them. 

 

Heat a large nonstick skillet on medium-high heat with 3 Tbsp olive oil. Add half of the noodles in an even layer to the pan. Sprinkle the bacon on the noodles. Add the remaining noodles on the top of the bacon. Sprinkle half of the parmesan and half of the Gruyere cheeses on top. Do not stir. Let it cook until the bottom of the noodles is golden brown, flip the pasta over as if it were a pancake. Add the remaining cheeses to the top. Let the second side cook until it is golden brown. 

 

Remove the pasta from the pan by carefully sliding it out on to a cutting board. Slice the pasta and garnish with fresh parsley if desired, and serve!

 

Just Salt It, and enjoy!