Bacon & Tomato Pasta

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.