Bacon and Tomato Pasta Recipe

  • 2 tablespoons kosher salt
  • 16 ounces spaghetti pasta
  • 1 pound thick-cut bacon or pancetta, chopped
  • 3 tablespoons extra-virgin olive oil
  • 1 cup red onion, diced
  • 1 teaspoon red chili flakes
  • 3 tablespoons garlic, minced
  • 2 cups Roma tomatoes, diced
  • 1/4 cup red wine
  • 4 tablespoons basil, chiffonade
  • 1/4 cup freshly grated parmesan
  • Salt and freshly ground black pepper
In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente.

In a large sauté pan over medium heat, add bacon and sauté until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Sauté for 5 minutes, then deglaze with wine.

Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.

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