Name: The 4-Ingredient Pasta I've Been Making for Years
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6
Cuisine: American
Ingredients: Salt and freshly ground black pepper, to taste; 1 pound curly pasta such as toscani, fusilli, or gemelli; 5 slices thick-cut bacon or 6 ounces pancetta or guanciale, diced; 1 pound medium shrimp, thawed if frozen, peeled, and deveined; 1 1/2 cups store-bought or homemade basil pesto; Grated Parmesan cheese, for serving, optional; 1 lemon, optional

Ingredients

6 serv.

Salt and freshly ground black pepper, to taste
1 pound curly pasta such as toscani, fusilli, or gemelli
5 slices thick-cut bacon or 6 ounces pancetta or guanciale, diced
1 pound medium shrimp, thawed if frozen, peeled, and deveined
1 1/2 cups store-bought or homemade basil pesto
Grated Parmesan cheese, for serving, optional
1 lemon, optional

Instructions

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1 Bring a large pot of water to a boil over high heat. Salt the water generously and add the pasta. Cook until al dente per the package instructions. Drain the pasta and transfer it to a large bowl.
2 While the pasta cooks, heat a medium skillet over medium heat. Add the bacon and cook until browned and crispy, 5 to 6 minutes. Remove with a slotted spoon and transfer to a paper towel-lined plate. Drain all but 1 tablespoon of the bacon grease from the pan.
3 Add the shrimp to the bacon grease remaining in the skillet and season with salt and pepper. Cook for 1 minute, then flip the shrimp over and cook until opaque and cooked through, about 1 more minute. Transfer the shrimp to the bowl with the pasta. Add the crisp bacon and pesto and toss until the pasta is fully coated. Serve with grated parmesan and a squeeze of lemon juice, if desired. Leftover pasta can be stored in an airtight container in the fridge for up to 4 days. Enjoy cold or reheat in the microwave. Love the recipe? Leave us stars and a comment below!