The Panko Pasta Topping Experiment

Panko is the secret to Japanese deep-fried deliciousness, but I particularly love it layered on top of baked casseroles (mac and cheese + panko = worth the migraine). Unfortunately we don't have an oven, but I figured I might be able to create a similar effect by making a toasted panko topping of sorts to sprinkle on top of pasta.

Bacon, butter, panko. What could possibly go wrong? :p

Apart from adding texture, panko is also a good vehicle for adding flavor. To take full advantage of this, I crisped up some bacon, saved some of the fat (I personally feel that it's a crime to get rid of bacon fat), added a knob of butter and a couple of cloves of minced garlic, and in goes the panko. It took maybe three to five minutes to toast, and then I just mixed the bacon bits back in.

The husband and I ended up snarfing down a serving of good old spaghetti aglio e olio meant for three to four people, so I'd say it's pretty successful.

Or maybe we're just really hungry XD

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