Sweet Potato, Bacon, Parmigiano Reggiano Pasta

This post is in partnership with Parmigiano Reggiano.

I have been looking forward to Fall this year!  For one thing, the summer was really hot, but also because we now live in a place that actually has a fall.

In Texas, the leaves turn brown and fall off the trees in November, and it goes from super hot to coldish in just a few days.  It is a little underwhelming, honestly.  So the idea of having a legitimate Fall is a big deal.

It has been really cold and rainy this past weekend (the mountains actually got a ton of snow), so I pulled out my coziest recipes.

One that I love but haven't shared here is this terrific sweet potato, bacon and parmesan pasta.  It is delicious, easy and perfect for a cozy night in the fall.  

A few key items make this recipe a real standout.  First, you should always use a good bacon.  I find high quality bacon makes a big difference.  You don't need as much, and it just tastes so much better.  And use real Parmesan.  The way you can tell that it is legit is if it has the lovely pin dots on the rind (see photos below).

This is the most amazing and flavorful parmesan that comes straight from Italy.  You can find it at most cheese counters in most grocery stores (I found mine at my local Winco, but I have found it at almost every grocery store I have looked and you can also buy it here on Amazon).  

Without further ado, here is the deliciousness that came out of my kitchen the other day! 

Sweet Potato, Bacon Parmigiano Reggiano Pasta:

adapted from Family Meals

2 medium sweet potatoes, washed and cut into 1/2" cubes

1/2 yellow onion, diced

1 Tbs olive oil

3 Tbs butter, divided 

salt and pepper

1/2 lb pasta

4 slices of thick bacon, cut into small pieces

1/4 tsp ground sage

1/4 cup toasted pine nuts

1/2 cup Parmesan, thinly shaved

Preheat your oven to 400°F.  Prepare a cookie sheet with a layer of tinfoil or a silicone mat.  Spread the onion and sweet potatoes in an even layer across the sheet.  Toss with olive oil. Cut 1 Tbs of the butter into small pieces and scatter the bits of butter across the sweet potato pieces.  Season with salt and pepper, then cook for about 40 minutes, tossing them with a spatula occasionally to  keep them from browning too much.

Boil a large pot of salted water, and add the pasta.  Cook until it is al dente.  Drain, but reserve 1/4 cup of the cooking water.

While the pasta is cooking, heat a frying pan over medium heat, and cook your bacon pieces until just before they begin to crisp.  Pour out all but a tablespoon of the fat, and add the sage and sweet potato and cook.  Stir until heated through.  Add the pine nuts, and pasta, 2 Tbs of butter, and the pasta water.  Add salt and pepper if needed, and sprinkle liberally with parmesan.  Enjoy!