Yesterday was my nephew’s birthday. A senior in college, he turned 22 and could have had anything he wanted for dinner (with some limitations due to the current pandemic). I suggested he ask his father to grill a nice tomahawk steak, something I know he has enjoyed in the past and is a rare indulgence. He informed me that they would be having “Bubba Pasta” for dinner. I was surprised and delighted at the same time, as this was a very simple dish I introduced to him a few years ago.
Now for the tale…. Thirty years ago, we began camping at Pinecrest Lake in Northern California’s Stanislaus National Forest. We started out with two other families, with adults outnumbered by kids. Six adults and at minimum 9 children (who often brought along friends!). We had our hands full and lots of mouths to feed, but one thing we didn’t compromise on was food. Yes, there was the occasional bowl of cereal for breakfast or burgers for dinner, but we refused to dumb down our palates just because we were out in the woods.
We had jambalaya, chicken tikka, steak and potatoes, shrimp tacos, along with nice wine and cold margaritas. One of our annual staples was a pasta dish that was simple and quick in preparation but enjoyed by everyone. It never had a name, and I’ve never really written down the recipe, even though I have now published three cookbooks. My friend, the mother of three of the campers, always made sure it was on the menu.
The dish consists of pasta, bacon, garlic, Roma tomatoes, cilantro, Parmesan and olive oil. You probably have everything in your house to make it right now. If not, you can certainly substitute what you do have.
Most any pasta will work with this, although we traditionally use either bow tie or fusilli. The chopped ingredients adhere best to these two types. We originally started out using very cheap and thin cut bacon, since we were feeding a crowd. It actually works really well, but diced pancetta is a great substitute, and I often dice up my smoky home-cured bacon for a real treat. I think garlic is essential to the taste and flavor, but you can omit if you’re out of it.
The Roma tomatoes were always the tomato of choice as they are meaty without a lot of seeds. But you can sub in any type of tomato, although it’s best if you deseed them – or you can leave them out entirely, as we often do since several in the family do not like tomatoes. I believe that cilantro is also integral to the flavor of this dish, but many people have the gene that makes cilantro taste like soap, so you can sub in basil.
A good hard cheese is an absolute must. It can be Parmesan, Romano, Grano Padano, or even Asiago. You can use shredded or grated, as both work well. The olive oil is a necessity if you use a leaner bacon or pancetta, as you need something to coat the pasta. I don’t believe there is any good substitute for a nice olive oil, and you can even use a fruitier olive oil if you have it.
Said nameless pasta dish came to be known as Bubba Pasta due to the fact that my nephew’s nickname is Bubba, a moniker he earned as a toddler. Now 6’4” and an All-American collegiate volleyball player (says this very proud auntie), he still answers to the name. And this has become his favorite pasta dish since he first tasted it three years ago when he vacationed with us at Pinecrest Lake (albeit in a cabin not a campground).
So happy birthday Bubba! Hope you enjoyed your birthday dinner!
On a side note: That first foray to Pinecrest thirty years ago led us to give up our hectic Bay Area life two years ago and move to the mountains, just about 15 miles down the hill from the lake. Best move we ever made, and I know there will be lots more Bubba Pasta in my future here.
Bubba Pasta
Serves 4-6
1 pound bow-tie or fusilli pasta
1/2 pound diced bacon or pancetta
4-6 cloves garlic, minced
4 Roma tomatoes, seeded and diced
1 bunch cilantro, leaves only
1/2 cup grated or shredded Parmesan cheese, plus extra for serving
Olive oil, as necessary
a few twists of fresh ground pepper
Fill a large pot with salted water and place on high to boil. While water is heating up, dice your bacon, garlic and tomatoes. Pull the leaves off your cilantro stems.
Just as your water is coming to a boil heat a large fry pan or dutch oven to medium heat.
Place your pasta in the boiling water and set a timer to cook. Meanwhile, add your bacon to the hot pan and begin to cook. (If using pancetta, I recommend that you use a few tablespoons of olive oil to cook it in.) Stir the bacon regularly so that it gets evenly cooked. When it is almost done, add in your garlic and saute for a minute or two. (Do not, I repeat, do not drain the bacon grease, as this is what makes this pasta dish sooooo good.)
At this point your pasta should be ready. (If not, turn off your bacon/garlic mixture.) Drain your pasta. Add the tomatoes to the bacon mixture and stir for a minute. Turn off the heat and add in your pasta and the cilantro and stir to evenly coat. If the pasta seems a bit dry, add some olive oil. Toss in the parmesan and fresh ground pepper and give it a quick stir.
Voila, you’re done and barely 30 minutes has elapsed. How’s that for a quick and delicious dinner that everyone will love. (Well, except for vegetarians and vegans….)