Instructions: Pasta E Patate Alla Romana

*Note 1: Original recipe used 1 slice bacon...I used turkey bacon and would
increase it by 2 - 3 slices

*Note 2: Original recipe used regular chicken and beef broth

*Note 3: Or any small dried pasta like ditalini...if you prefer a little more pasta then you could increase this measurement to 10 oz but I wouldnt
go more then that.

*Note 4: Original recipe used 1/2 - 3/4 C freshly grated pecorino cheese such as Romano... I didnt use any as Jeff is lactose intolerant

Heat the oil in a large soup pot over med heat. Add the bacon, onion and parsley and saute until the bacon is cooked, about 3 - 5 min.

Add the broth and potatoes. Bring to a boil, then reduce the heat to a very slow but steady simmer and cook, covered, until the potatoes are tender but still firm, about 20 min. Season with salt and pepper.

Stir in the pasta and cook, uncovered, stirring frequently, until it is al dente, about 10 min.

Serve in warmed bowls with 1 - 2 Tbsp of grated cheese sprinkled over each serving.

Serves 6

Additions: You might have some left over chicken that you could add to the soup pot.

This is fantastic!! I will be making this again.

NOTES : This is fantastic!! I will be making this again.

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