Capellini with Bacon and Bread Crumbs



  • 8 ounces whole wheat or regular capellini
  • 2 bacon slices, chopped
  • 1 garlic clove, sliced
  • 1/4 teaspoon crushed red pepper, optional
  • 1 pint grape tomatoes, halved
  • 1 cup low-sodium chicken broth
  • 1 tablespoon olive oil
  • 1 cup panko bread crumbs
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon freshly grated Parmesan cheese, divided
  • 1/4 cup coarsely chopped parsley


1. Cook pasta according to package directions until al dente. When pasta is done, reserve 1⁄2 cup cooking water; drain pasta and return to pot.

2. Meanwhile, heat a large skillet over medium heat; add bacon. Cook, stirring, until bacon is

crispy, about 5 minutes. add garlic and crushed red pepper; stir 1 minute or until fragrant. add tomatoes; cook, stirring occasionally, until tomatoes begin to soften, about 3 minutes.

3. add broth to pan. simmer the mixture until broth is thick and has reduced to about 1⁄4 cup, 5–8 minutes.

4. While sauce cooks, heat oil in a small skillet over medium heat. add panko and toast, stirring occasionally, until golden, 2–3 minutes.

5. Season with salt and pepper.

6. Remove sauce from heat; stir in 2 teaspoons parmesan and parsley.

7. Toss sauce with pasta in pot; add cooking water to reach desired consistency, if needed.

8. Divide among 4 serving plates. top with reserved bread crumbs and remaining parmesan.


  • Prep Time:
  • Cook Time:
  • Total Time:

  • Friends coming for dinner? This quick recipe delivers restaurant-quality flavor and appeal in no time.


    Resistant Starch: 1.6g

  • Yield: Makes: 4 servings (Serving size: About 2 cups)

Nutritional Information

Calories per serving: 274
Fat per serving: 9.5g (sat 2.5g, mono 4.9g, poly 1.2g)
Cholesterol per serving: 9mg
Protein per serving: 10g
Carbohydrate per serving: 39g
Sugars per serving: 4g
Fiber per serving: 6g
Sodium per serving: 290mg
CarbLovers Diet Cookbook