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
Add this recipe to your menu and set a meal time to see clock times instead of countdown timers.
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 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
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
Steps
Bring 3 quarts of water to a boil in a large stock pot.≈ 10 min Add kosher salt to the boiling water, then add spaghetti pasta and cook until al dente.≈ 10 min Dice the red onion, mince the garlic, chop the thick-cut bacon or pancetta, dice the Roma tomatoes, and chiffonade the basil.≈ 12 min Add extra-virgin olive oil, diced red onion, and red chili flakes to the pan with bacon fat. Cook until onions are translucent.≈ 5 min Add minced garlic to the onion mixture and cook for 2 minutes.≈ 2 min Add diced Roma tomatoes to the onion-garlic mixture and sauté for 5 minutes.≈ 5 min Deglaze the pan with red wine and cook until most of the wine has evaporated.≈ 3 min Add drained pasta to the tomato mixture in the pan and toss to combine.≈ 2 min 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.≈ 10 min Add basil and crisp bacon to the pasta, tossing well to combine.≈ 2 min Stir in freshly grated Parmesan cheese until melted and creamy.≈ 2 min Season pasta with salt and freshly ground black pepper to taste. Serve immediately.≈ 1 min
Add this recipe to your menu to save your step completion progress as you cook.
Adapted from www.foodnetwork.com
Yields
- 16 oz finished bacon and tomato pasta