Classic Tomato
Bacon Pasta

A simple and satisfying weekend meal featuring perfectly cooked spaghetti tossed in a rich, savory tomato sauce with crispy bacon and a touch of cheese.

Ingredients

• 200 g spaghetti
• 100 g bacon
• 100 g cherry tomatoes
• 15 g butter
• 150 ml tomato sauce
• 1 tsp sugar
• 30 g parmesan cheese
• to taste salt

Instructions

1. 1Prepare the tomatoes

   

   Take the cherry tomatoes and carefully cut them in half on a clean cutting board. Having them halved allows the juices to release more easily when cooked, creating a richer sauce base.

   Tip: Use a serrated knife to slice cherry tomatoes easily without squishing them.
2. 2Slice the bacon

   

   Lay the bacon strips flat on your cutting board and slice them into uniform, bite-sized pieces. Slicing them consistently ensures they will render and crisp up evenly in the pan.

   Tip: Chilling the bacon slightly in the freezer for a few minutes makes it much easier to slice cleanly.
3. 3Boil the pasta

   

   Bring a large pot of salted water to a rolling boil and gently submerge the spaghetti. Cook according to the package instructions until al dente, ensuring the noodles are tender yet still have a slight bite.

   Tip: Save a small cup of pasta water before draining; its the secret to emulsifying your sauce later.
4. 4Melt the butter

   

   Place a knob of butter into a frying pan over medium heat. Allow it to melt completely, spreading it evenly across the surface of the pan as it begins to foam slightly.

   Tip: Keep the heat medium to prevent the butter solids from burning too quickly.
5. 5Cook the bacon

   

   Add the sliced bacon into the melted butter in the pan. Stir-fry over medium heat, letting the fat render out until the bacon pieces become beautifully golden brown and crispy.

   Tip: Dont rush this step; rendering the fat slowly builds a deep, savory flavor for the entire dish.
6. 6Add tomatoes

   

   Add the halved cherry tomatoes into the pan with the crispy bacon. Stir them gently to coat in the bacon fat and cook until they soften and start to release their juices, creating a light, flavorful sauce.

   Tip: Gently pressing down on the tomatoes with your spatula can help them release their juices faster.
7. 7Simmer the tomato sauce

   

   Add the tomato sauce and a pinch of sugar into the pan with the sautéed bacon and cherry tomatoes. Stir the mixture well, allowing the flavors to meld and the sauce to thicken slightly over medium heat.

   Tip: Adding a little sugar helps balance the acidity of the tomatoes and enhances the overall flavor profile of the sauce.
8. 8Combine pasta and sauce

   

   Add the cooked spaghetti directly into the pan containing the prepared tomato and bacon sauce. Toss the pasta thoroughly using tongs or a fork to ensure every strand is evenly coated with the savory sauce.

   Tip: If the sauce is too thick, add a tablespoon of the hot pasta cooking water to help it emulsify and coat the spaghetti perfectly.
9. 9Garnish with cheese

   

   Finish the dish by generously sprinkling freshly grated cheese over the pasta while it is still in the pan. The residual heat will slightly soften the cheese, adding a creamy, salty finish to the meal.

   Tip: Use a high-quality Parmesan or Pecorino Romano for the best flavor impact.

Storage & Reheating

Burn It Off

Frequently Asked Questions