Put the bread, including any crusts, in a food processor or blender and process until the mixture resembles coarse breadcrumbs.
Bring a large saucepan of lightly salted water to the boil. Add the pasta, bring back to the boil and cook for 8-10 minutes, until tender but firm to the bite. Drain.
Meanwhile, heat the oil in a large frying pan, add the bacon and rosemary and fry for 2-3 minutes, until the bacon is golden brown. Remove from the pan with a slotted spoon and set aside.
Add the butter to the remaining bacon fat in the pan. When melted, add the breadcrumbs, pine nuts and garlic. Fry for 2-3 minutes, stirring until golden brown. Combine the breadcrumb mixture with the pasta, bacon and rosemary. Add the parsley and season to taste with pepper.
Transfer to warmed serving bowls and serve immediately.
Recipe reproduced with permission from 150 Fast & Simple Recipes, published by Parragon Books ISBN 978-1-4723-6348-0
Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.