• Preheat the oven to 350F (non-convection)
• Start a large pot of water to boil for the pasta. When boiling, salt well and add the pasta. Boil the pasta just until al dente (be careful not to overcook the pasta!). When ready, drain and rinse well with cold water to stop the cooking. Drain well, then add to a large salad bowl and set aside.

Make the croutons:

• In a skillet, fry the bacon until crisp. Remove the bacon to a small bowl and set aside, reserving the bacon fat. Pour the bacon fat into a large bowl and add the cubed baguette. Add the salt and pepper, oregano, basil, mustard powder and thyme and toss until the cubes are completely coated. Place the bread cubes onto a baking sheet and bake in a 350° F. oven until golden brown, stirring occasionally (about 10-15 minutes). Remove from the oven and set aside to cool completely. Tip! I prefer croutons that are not too hard, so I don't let the croutons get too golden. Also, keep in mind that the croutons will continue to cook a bit on the baking sheet even when out of the oven, so be sure not to over-bake the croutons.

Make the Caesar salad dressing:

• Place the minced garlic into a food processor or blender. Add the salt, vinegar, egg and Dijon mustard and process lightly until the ingredients are mixed. With the processor running, very slowly add the oil (a drop at a time at first!), then increasing to a trickle, until all the oil is added and completely mixed in. Add the lemon juice, pepper and Parmesan cheese and mix in.
• Use immediately or refrigerate for up to 1 week.

For assembling the salad:

• Add the chopped romaine lettuce to the salad bowl with the pasta. Add the bacon bits and croutons to the bowl. Add the Caesar salad dressing to the bowl and toss well to combine.
• Serve immediately with lemon wedges and additional Parmesan cheese for garnish.