by Two Healthy Kitchens
Bacon, Salt, and Draining the Fat - As with the bacon in our Cheesy BLT Pierogi Skillet Dinner, I've tested this recipe with center-cut bacon (lower in fat than regular bacon), and also with turkey bacon as this recipe specifies (including a number of different brands and even thick-cut, uncured turkey bacon). They all work great, so choose whichever you prefer, but note that thicker-cut slices may weigh more than the typical 14-15 grams each, in which case you won't need to use as many slices. Also, note that the sodium in various brands and varieties can vary pretty widely, so adjust the kosher salt in this recipe accordingly if needed, tasting your pasta at the end before serving. I've found that the specified ¾ teaspoon should be an amount that works well nearly across the board, but feel free to make adjustments based on the saltiness of your bacon. Also, if you choose turkey bacon as we've suggested, there should be no rendered fat to drain from the pan. However, if you opt for center-cut or fattier bacon, drain the bacon grease before continuing with the recipe.
Make-ahead options: You can dice the bacon, juice the lemon, and mince your garlic ahead of time, storing each separately in the fridge until you're ready to cook. Or, you can go even further and actually cook your bacon (step 5), and then also cook your garlic oil (step 6), whisking it together with the lemon juice, salt and pepper to make the "sauce" (step 7). Store the cooked bacon and the completed "sauce" separately in the refrigerator for up to a day before finishing the recipe.