1. Cut bacon into 1/4-inch batons. Put into a 10-inch or 12-inch sauté pan, with the oil, and a pinch of salt. 2. Cook over medium heat. When the bacon begins to sizzle, put in a good amount of ground black pepper, and one or two pinches of chile flakes. 3. Stir the bacon until it is rather done, then remove the pan from heat. Pour off most of the fat, save for another purpose, or discard. Add the chopped parsley and the flour to the pan, stir until no longer white. 4. Cook the ditalini in boiling, salted water until very al dente. Add the drained pasta and the milk to the pan. Return to heat. Cook to a boil. Simmer briefly, until the pasta soaks up some of the sauce. 5. Serve in a warm bowl, with, or without, grated cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
