Bacon and Tomato Pasta

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

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

Steps

1. Bring 3 quarts of water to a boil in a large stock pot.≈ 10 min
2. Add kosher salt to the boiling water, then add spaghetti pasta and cook until al dente.≈ 10 min
3. Dice the red onion, mince the garlic, chop the thick-cut bacon or pancetta, dice the Roma tomatoes, and chiffonade the basil.≈ 12 min
4. 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
5. Add minced garlic to the onion mixture and cook for 2 minutes.≈ 2 min
6. Add diced Roma tomatoes to the onion-garlic mixture and sauté for 5 minutes.≈ 5 min
7. Deglaze the pan with red wine and cook until most of the wine has evaporated.≈ 3 min
8. Add drained pasta to the tomato mixture in the pan and toss to combine.≈ 2 min
9. 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
10. Add basil and crisp bacon to the pasta, tossing well to combine.≈ 2 min
11. Stir in freshly grated Parmesan cheese until melted and creamy.≈ 2 min
12. Season pasta with salt and freshly ground black pepper to taste. Serve immediately.≈ 1 min

Yields

• 16 oz finished bacon and tomato pasta