Bacon and Tomato Pasta

A flavorful and hearty pasta dish featuring crispy bacon, fresh tomatoes, and aromatic basil, tossed with spaghetti and finished with Parmesan. Creamy, savory, and perfect for a satisfying weeknight meal.

Total time: 1 h 4 min • Active: 1 h 4 min • Inactive: 0 min

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Ingredients

1 cup red onion
3 tbsp garlic
1 lbs bacon
1 lbs pancetta
2 cup roma tomato
4 tbsp basil
3 l water
2.167 tbsp kosher salt
16 oz spaghetti
0.25 lbs kosher salt
3 tbsp extra-virgin olive oil
1 tsp red chili flakes
0.25 cup red wine
0.25 cup parmesan cheese
0.25 tsp black pepper

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Bring 3 quarts of water to a boil in a large stock pot.

Add kosher salt to the boiling water, then add spaghetti pasta and cook until al dente.

Dice the red onion, mince the garlic, chop the thick-cut bacon or pancetta, dice the Roma tomatoes, and chiffonade the basil.

Add extra-virgin olive oil, diced red onion, and red chili flakes to the pan with bacon fat. Cook until onions are translucent.

Add minced garlic to the onion mixture and cook for 2 minutes.

Add diced Roma tomatoes to the onion-garlic mixture and sauté for 5 minutes.

Deglaze the pan with red wine and cook until most of the wine has evaporated.

Add drained pasta to the tomato mixture in the pan and toss to combine.

Cook chopped bacon or pancetta in a large sauté pan over medium heat until crispy. Remove and drain on paper towels. Remove 3/4 of the bacon fat from the pan.

Add basil and crisp bacon to the pasta, tossing well to combine.

Stir in freshly grated Parmesan cheese until melted and creamy.

Season pasta with salt and freshly ground black pepper to taste. Serve immediately.

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Adapted from www.foodnetwork.com

Bacon and Tomato Pasta

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