Bacon & Tomato Pasta
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 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)
- 1⁄4 cup chicken stock (I use more)
- 4 tablespoons basil, chiffonade (optional)
- 1⁄4 cup of freshly grated parmesan cheese (or more for cheese lovers)
- salt & pepper (fresh ground)
directions
- 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!
- 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.
- 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.
- Drain pasta add to tomato mixture. Add basil and bacon. Toss with Parmesan and add salt and pepper to taste.
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