1 pound pasta
8 ounces (two balls) of mozzarella
6 roma tomatoes (deseeded and chopped)
1/2 cup parmigiano reggiano
15 fresh basil leaves (or 1 tablespoon dried basil)
7 strips bacon
5 tablespoons balsamic vinegar
3 tablespoons olive oil
Salt (to taste)
Heat water over high heat. While water is coming to boil, place bacon in a sauté pan and warm over medium high heat. Cook until crispy but not burned. While bacon is cooking, cut the mozzarella into small cubes, and place them in a large bowl. Cut tomatoes in half, Seed them and cut them into small cubes, and places them into the large bowl. Now that the bacon is done, remove the bacon and cut into ½ strips and set aside.
By now, the water should be boiling. Add salt and put in pasta (preferably shells). Poor over tomatoes and mozzarella the balsamic vinegar and olive oil and stir together. Chiffonade the basil leaves and set aside. When the pasta is cooked and still al dente, remove front heat and poor into a colander. Once in colander, run cold water over it until pasta is cooled. Shake off excess water and place pasta in large bowl. Place bacon, basil, and parmigiano over the pasta. Incorporate everything. Add salt to taste. Enjoy.