Salty, smoky pasta meets a bright tomato cream sauce.
Pasta night always means big energy and excitement in my house. Sunday dinners are practically scheduled around whatever box of pasta is currently sitting in the pantry. Sometimes, though, you get the urge to dress things up a bit beyond the standard tomato sauce. That’s where something like this bacon pasta comes in, especially if I have a little bacon leftover from Saturday morning breakfast the day before.
Pasta and bacon go beautifully together and have long been friends; think of a rich carbonara, which is traditionally made with guanciale (a cured, fatty cut of pork from the jowl that has a similar flavor profile to bacon). This recipe uses a tomato base instead of carbonara’s egg base; canned crushed tomatoes are a pantry hero for adding acidity and structure to just about any pasta dish. There’s also garlic and onion for a savory bite, cream for richness, and Parmesan to tie the whole thing together.
It’s a relatively short ingredient list with a minimal-effort, high-reward outcome that will leave you diving back in for seconds.
Bacon vs. guanciale vs. pancetta
Bacon, guanciale, and pancetta are all cured pork products—and they would all work well in this recipe—but they behave a little differently. Bacon is smoked, whereas guanciale and pancetta are not. If you enjoy a little smoky flavor in your dish, go with bacon. Otherwise, you can use one of the other two options.
Guanciale comes from the cheek or jowl, so it has a fatty, soft bite, and it melts when it hits a hot pan. Pancetta and bacon both come from the belly and are a bit firmer and more substantial, holding their shape better when incorporated in a dish such as this.
What you should use really comes down to preference regarding flavor, fattiness, and texture. Feel free to experiment with a few different versions of this recipe to find your favorite.
How do I store leftovers?
If you have leftovers, store them in the fridge in an airtight container, and eat them within 3 to 4 days. For longer storage, freeze your pasta for up to 3 months, but expect the bacon to soften more once thawed. I reheat leftovers on the stove with a splash of cream or a little water to loosen the sauce.
Serving suggestions
Enjoy your pasta with a stunning Kale Caesar Salad With Parmesan Crisp Croutons and some homemade Garlic Bread. You may also find the flavors pair nicely with a glass of red wine, such as a merlot. Want to pay homage to a true Italian dining experience? Finish with a nice Tiramisu for dessert.
Bacon Pasta
Ingredients Â
- 1 tablespoon olive oil
- 6 slices bacon chopped
- 1/2 cup onion finely chopped
- 2 cloves garlic minced
- 1 cup canned crushed tomatoes
- 1/2 cup heavy cream
- 8 ounces spaghetti
- 1/4 cup grated Parmesan cheese
- Salt to taste
- Black pepper to taste
- Fresh parsley chopped (for garnish)
InstructionsÂ
- Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chopped bacon and cook until crispy, about 5 to 7 minutes. Remove bacon and set aside on a paper towel to drain.
- In the same skillet, add onions and garlic. Cook until onions are translucent, about 3 to 4 minutes.
- Stir in crushed tomatoes and heavy cream. Bring to a simmer and let cook for 5 minutes, stirring occasionally.
- Add cooked spaghetti to the skillet. Toss well to coat the pasta with the sauce.
- Stir in grated Parmesan cheese and cooked bacon. Season with salt and pepper to taste.
- Garnish with chopped fresh parsley and serve hot.
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