Can’t Get Enough of This Recipe

• total time: 12 minutes

Ingredients

12 oz (340g) long pasta (spaghetti, linguine, or fettuccine)

6 slices bacon, chopped

1 teaspoon chili paste

dash of wine

1 medium onion, finely diced

3 cloves garlic, minced

1 can (14.5 oz) diced tomatoes, drained

1/2 cup heavy cream

1/4 cup grated Parmesan cheese

Salt and pepper, to taste

Fresh basil or parsley, chopped (for garnish)

Directions

Cook the Pasta:

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

Cook the Bacon:

In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the skillet.

Sauté Onion and Garlic:

In the same skillet, add the diced onion to the bacon fat and sauté until soft and translucent, about 5 minutes.

Add the minced garlic and cook for another 1-2 minutes until fragrant.

Add Tomatoes:

Stir in the drained diced tomatoes and cook for 3-4 minutes, allowing the flavors to meld.

Make the Creamy Sauce:

Pour in the heavy cream and stir well to combine. Add the cooked bacon back into the sauce, followed by the grated Parmesan cheese. Simmer for 2-3 minutes until the sauce thickens slightly. Season with salt and pepper to taste.

Combine with Pasta:

Add the drained pasta to the skillet and toss to coat in the creamy sauce. If the sauce is too thick, gradually add a little reserved pasta water until the sauce reaches your desired consistency.

Garnish and Serve:

Garnish with fresh basil or parsley, and serve immediately.

Footage: @ bartonepot

Save for Later📍