tri-colour fusilli pasta with tri-colour heirloom carrots

Okay, this post is long overdue. I made this back in... March! There is a Canto saying "Three minute enthusiasm"; I think that may be the problem here =P I guess the truth is we have been cooking a lot of Chinese and Mexican these days (we won't mention my laziness to take pictures and blog my cooking). Anyway, back to this pasta dish.

That was actually my first time purchasing and cooking with heirloom carrots. In the past, carrots was never my first vegetable choice. But they appeared to have been in season a couple months ago and seeing their colours (generally orange, yellow, and purple) and crispness at the supermarket, I just had to buy some to try. To my delight and surprise, I almost fell in love with them to the point where I would get them every other week. These days (full Spring now) the heirloom varieties are no longer available and we are back to the boring orange fat giant variety =( Nonetheless, if you happen upon some of these delights, here is my recipe:

Makes 2.

Ingredients
150g fusilli pasta ( I used the tri-coloured ones to make this colourful dish, but fusilli in general will be good for absorbing the sauce )
6 heirloom carrots ( suggest 2 of each colour ); thinly cross-sectionalyl sliced
3-5 rashes of bacon ( amount will depend on how much you like bacon ); cut into small pieces
couple sprigs of coriander ( cilantro )

Preparations
1. Cook pasta per instruction. Once al dente, drain and return to pot with some good olive oil. Set aside.
2. Saute bacon until cooked and slightly brown. Set aside.
3. Using the bacon fat from your saute, saute carrots until slightly soft. (Try and cook to your own liking.)
4. Add pasta and bacon back into the pan with the carrots; toss until pasta is coated with (bacon) sauce.
5. Serve with fresh coriander leaves.

Enjoy.