Ratatouille Pasta With Bacon and Parmesan

Ratatouille Pasta With Bacon and Parmesan

Prep Time 2 minutes
Cook Time 12 minutes
Total Time 14 minutes
Servings 2
Author CASA Veneracion


  • enough pasta for a single serving
  • 1 tablespoon salt
  • 1 tablespoon butter
  • 2 to 3 rashers belly bacon diced
  • 1 and 1/2 cups cold ratatouille
  • grated Parmesan as much as you like
  • basil chiffonade to garnish


  • Boil about four cups of water. Add a tablespoon of salt. Cook the pasta until al dente (see how to cook al dente pasta like a pro). Drain and set aside.
  • Heat a frying pan. Melt the butter. Add the diced bacon and cook until lightly browned. Scoop out and set aside.
  • Reheat the pan where the bacon was cooked. Set the heat to low. Spread the cold ratatouille on the bottom of the pan and cover for one minute. Avoid stirring.
  • When the ratatouille is bubbly, toss in the pasta gently.
  • Ladle the pasta and vegetables into a bowl. Sprinkle with grated Parmesan. Scatter the browned belly bacon on top. Garnish with basil chiffonade.
  • Serve the ratatouille pasta with bacon and parmesan at once.