Pantry Pasta Of Champions

"You want to be a Champion, don't you?"
- Me, the picture of mediocrity

Ingredients:

Makes 1 serving

1/4 Box bowtie pasta

1 can chickpeas, rinsed, drained and dried

2 strips bacon, cut into 1/2 inch pieces

3 cloves garlic, sliced very thin

2 shallots, sliced into 1/4 inch rounds

1 knob butter

Hard Italian Cheese of Choice (I used Parmigiano)

Smoked paprika

Garlic powder 

Red pepper flakes

Salt/pepper

Method:

1. Toss chickpeas with some olive oil and sprinkle with smoked paprika, garlic powder, salt and pepper, toss to coat. Transfer to 1/4 sheet pan
2. Roast seasoned chickpeas in the oven at 435, stirring occasionally, until mostly crispy while still being tender (15-20 minutes)
3. Get your pasta boiling according to package
4. Starting with a cold pan, cook your bacon over medium heat until just crispy, then remove bacon from pan, reserving rendered fat
5. Add knob of butter, shallots, garlic and crushed red pepper flakes. Cook over medium to medium-low heat stirring often until shallots are soft and garlic is just starting to turn golden. Season with salt and pepper
6. Add your cooked pasta and a few spoonfuls of pasta water to pan and stir vigorously to form silky sauce. (You can optionally add some more butter here if you're a savage)
7. Remove from heat and stir in 1/2 - 2/3 of your chickpeas to incorporate
8. Top with fresh cracked pepper and Parmigiano

Boner Petite