Classic Bacon Tomato Pasta
A restaurant-quality pasta dish featuring savory smoked bacon and a rich, slow-simmered tomato sauce, expertly finished with starchy pasta water for a silky coat.
There is a timeless appeal to a perfectly executed bacon tomato pasta. By building a base from rendered bacon fat and aromatic vegetables, then emulsifying the sauce with a splash of starchy pasta water, you create a depth of flavor that feels both comforting and sophisticated. This recipe elevates pantry staples into a meal that is as satisfying to cook as it is to eat.
Ingredients
- 200 g spaghetti
- 100 g bacon
- 400 g canned tomatoes
- 3 cloves garlic
- 1 shallot
- 1 stalk celery
- 2 tbsp olive oil
- to taste salt
- to taste black pepper
- optional fresh basil
- optional cherry tomatoes
Instructions
- 1Sauté the bacon
Heat olive oil in a pan over medium heat. Add the chopped bacon pieces and stir-fry until the fat renders and the bacon becomes fragrant and golden brown.
Tip: Fry the bacon slowly to ensure the fat renders properly for a richer flavor base. - 2Add the aromatics
Add the minced garlic, minced shallots, and minced celery to the pan with the bacon. Stir-fry over low heat until the aromatics are soft and fragrant.
Tip: Keep the heat low at this stage to prevent the garlic from burning while the aromatics release their flavors. - 3Add canned tomatoes
Pour a whole can of tomatoes into the pan with the bacon and aromatics. This forms the primary liquid base for the pasta sauce.
Tip: Use a spatula to stir the tomatoes into the bacon and aromatic mixture. - 4Crush the tomatoes
Use a spatula to crush the tomatoes in the pan while simmering. This helps the tomatoes break down and combine with the other ingredients to create a thicker sauce.
Tip: Press firmly on the larger tomato pieces to ensure the sauce becomes uniform and rich. - 5Season the sauce
Sprinkle black pepper and salt into the tomato sauce. Simmer over low heat to allow the seasonings to integrate fully into the thick, rich tomato sauce.
Tip: Adjust the salt and pepper to your preference while the sauce simmers. - 6Boil the pasta
Bring a pot of water to a boil and add a pinch of salt. Place the pasta into the boiling water and cook according to the package instructions until it reaches an al dente texture.
Tip: Do not rinse the pasta in cold water; keeping it warm helps it absorb the sauce better later. - 7Combine pasta and sauce
Transfer the cooked spaghetti directly into the pan with the simmering tomato and bacon sauce.
Tip: Do not rinse the cooked pasta in cold water; transferring it warm allows it to better absorb the flavors of the sauce. - 8Emulsify the sauce with pasta water
Add a couple of ladles of pasta water into the pan with the tomato sauce and pasta. Simmer over low heat, stirring continuously to let the noodles absorb the sauce until each strand is perfectly coated in the rich, thick mixture.
Tip: Adding pasta water is the secret to a glossy, emulsified sauce that clings to the noodles instead of sliding off.
