“Pasta with a little heat and who doesn't love bacon. My style.”
READY IN:
35mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons of kosher salt (or any you have on hand)
  • 16 ounces spaghetti (opt for different pasta)
  • 1 lb of thick-cut bacon or 1 lb pancetta, chopped
  • 3 tablespoons extra virgin olive oil
  • 1 cup red onion, diced
  • 1 teaspoon red chili pepper flakes (or cayenne pepper)
  • 3 tablespoons garlic, minced
  • 2 cups roman tomatoes, diced (use any kind)
  • 14 cup chicken stock (I use more)
  • 4 tablespoons basil, chiffonade (optional)
  • 14 cup of freshly grated parmesan cheese (or more for cheese lovers)
  • salt & pepper (fresh ground)

Directions

  1. In a pot boil your water. After it boils put in two tablespoons of Kosher. Bring back to boil. Add pasta and cook for about 7 minutes depending on pasta. DO NOT OVER COOK!
  2. In a large sauce pan over medium heat add bacon and saute until bacon is crispy. Remove bacon to a paper towel lined dish and remove 3/4 cup of bacon fat from pan.
  3. Add the 3 tablespoons of evoo,onions and red chili flakes. Cook until onions are translucent. Add garlic and cook for two minutes. Then add tomatoes. Saute for five minutes. Deglaze with stock.
  4. Drain pasta add to tomato mixture. Add basil and bacon. Toss with Parmesan and add salt and pepper to taste.

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