Bacon and Tomato Pasta Recipe

Fast & Easy Dinner: Bacon and Tomato Pasta

Amatriciana is a classic Italian pasta sauce that's made of guanciale, tomatoes, and pecorino cheese. The quick and delicious pasta recipe that's shown here takes inspiration from the traditional Roman dish. Bacon replaces the guanciale; fresh, in-season tomatoes make up the fragrant scrumptious sauce; and parmesan is used instead of pecorino. The sauce comes together in the same amount of time that it takes to boil the water and cook the spaghetti, so you'll have an amazing dinner on the table in under 30 minutes. Read more if you are interested in the crowd-pleasing recipe.

Bacon and Tomato Pasta

Bacon and Tomato Pasta

Bacon and Tomato Pasta Recipe 2011-08-19 11:55:20


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


  1. 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.
  2. In a large saute pan over medium heat, add bacon and saute 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.
  3. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes.
  4. Saute for 5 minutes, then deglaze with wine.
  5. Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.

Serves 4-6.

*I used cherry tomatoes.