In a bowl or mason jar, mix together ¼ cup + 1 tbsp olive oil, the juice of 1 lemon, ¼ cup of grated Parmesan, 1 tsp black pepper, 1 grated garlic clove, 1 tbsp of red wine vinegar, and a good pinch of salt. Give that a good mix and set it in the fridge for up to a week.
Into a heavily seasoned pot of water, cook off your pasta to whatever doneness you’d like. Give it a taste to see if it’s done. Remove from water and let it cool.
Into a big mixing bowl, add 2 chopped romaine heads, 3 cups of cooked pasta, ½ of diced Parmesan, 1 cup of halved cherry tomatoes, 6 strips of cooked bacon, and 1 boiled egg, finely grated.
Add in your dressing and give it a good mix. Serve with more Parmesan and freshly cracked black pepper.
