Bacon and tomato pasta, a glorious meal made with store cupboard ingredients, loosely based on Bucatini all Amatriciana, it cooks in 20 mins.
Pasta in tomato sauce really is the ultimate Italian quick pasta dish as far as I am concerned, and this one is both easy and delicious.
A Take on Bucatini All Amatriciana
Arguably, the three most famous tomato pasta recipes are putanesca sauce, spaghetti napolitana (pasta pomodoro) and penne arrabbiata.
You should never be constrained by this, though. I have a tomato tuna pasta, tomato and mascarpone pasta, tomato and anchovy pasta and an unusual dish called spaghetti all'assassina that are all sublime!
An Amatriciana sauce is another absolute classic that goes as far back as the 1700's.
This easy bacon and cherry tomato pasta recipe is a "localised" version of pasta Amatriciana.
Traditionally, that dish would have used guanciale, a highly prized preserved pork jowl or cheek.
I use a local smoked preserved pork; I love the smoky flavour it imparts to the tomato sauce. Whether it is my bacon and mushroom pasta recipe or my pasta e piselli recipe, I go local as often as I can.
I then use passata as it is a great store cupboard ingredient that I use to amplify the flavours of the fresh tomatoes.
Frequently Asked Questions
What bacon should I use?
The chances are that wherever you live, you will have some rather stunning preserved pork specific to your location. Find it, use it, cherish it!
It will be just as good as pancetta or guincale but it will be different, go experiment and keep some in your fridge.
It will last a long time and can be used in dishes as diverse as pasta carbonara to my smoked mackerel salad!
Can I use Parmesan cheese?
Of course!
Pecorino is a slightly sharper, more acidic cheese which works well with the tomatoes. Parmesan is a little more fruity and peppery.
This difference is because Parmesan is made with cow's milk, whereas pecorino is made with ewe's milk.
But ain’t no one important gonna shout at you for getting the cheese “wrong”.
What pasta should I use?
I like bucatini for this recipe, but in all fairness, I like bucatini for anything.
It has much more “presence” in a recipe, offers more “pasta”, which I like; however, this dish works just as well with spaghetti.
It is also not unheard of to serve Amatriciana with rigatoni in Rome, and you know what they say, “when in Rome…”
Serving Suggestions
This is a simple dish that stands on its own as a light meal, as far as I am concerned.
But if I am feeling greedy, I will add some garlic bread, or just some simple ciabatta bread. Be sure to head back and clean the pan too!
Many people are fond of a green salad served alongside pasta.
If you are one of those people, then consider adding rocket (arugula) or watercress to the salad. The peppery nature of those leaves would be a perfect complement.
Likewise, there are many folk that serve pasta as a side. If you are one of those people, then give my chicken Milanese recipe; it works beautifully.
Equipment Used
I only mention brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- 20cm or 8" saucepan.
- 30cm or 12" frying pan.
- Stirring and serving spoons.
- Chopping board.
- Kitchen knife.
- Grater.
- Colander.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
Bacon and Tomato Pasta Recipe
Ingredients
- 125 g Smoked Bacon Lardons 4oz
- 75 ml White Wine ⅓ cup
- 1 Red Chili Pepper
- 125 g Ripe Tomatoes (I use 3-4 mini plum tomatoes)
- 75 ml Tomato Passata ⅓ cup
- 35 g Pecorino Cheese ⅓ Cup
- 1 teaspoon Black Pepper
- 175 g Dried Pasta 6oz
- Salt for Boiling the Pasta
Instructions
- Slice the chilli pepper as finely as you can. If you want to reduce the heat remove the seeds.
- Cut the tomatoes into 4-5mm (¼") thick slices.
- Heat a 20cm or 8" saucepan of well-salted water to a boil. I use 1½ teaspoons of salt in a pan this size.
- Boil your pasta for 1 minute less than it says on the packet. For bucatini, this is typically 8 or 9 minutes.
- Heat a 30cm or 12" frying pan over a medium-high heat, add the bacon lardons and fry until they begin to crisp and give off their fat. This should take around 5-6 minutes.
- Add the chilli and cook for 1 minute.
- Pour in the white wine and reduce until reduced by half.
- Add the tomato passata and half of the Pecorino cheese and stir.
- By now, you should be ready to drain the pasta, reserving a little (75ml or ⅓ cup) of the cooking liquid.
- Add the pasta to the sauce and toss to coat.
- Add the sliced tomatoes and 2 tablespoons of the cooking liquid, stir and cook for a final minute.
- Serve and garnish with the remaining cheese.
Colin
Wednesday 12th of April 2023
Using both passata and fresh plum tomatoes really took the flavour to a hugher level. Gone straight into our recipe rotation. Many thanks.
Laura
Sunday 3rd of February 2019
With a large plate of bucatini all' Amatriciana you can keep going until Christmas. Such as satisfying meal. I like the addition of the fresh tomatoes, they bring any pasta plate to a higher level. Merry Christmas to you and your wife
chris
Sunday 3rd of February 2019
This looks so fancy but reading the ingredients I can't believe how simple it is!! DEFINITELY giving this recipe a go at my next dinner party! Thank you so much for sharing!
Nicola @ Happy Healthy Motivated
Sunday 3rd of February 2019
I've had this classic pasta dish in restaurants all the time, but I've never thought about making it myself. Love how you've left the tomatoes big and chunky. Yum!
Sues
Sunday 3rd of February 2019
Yess this looks like the perfect "make during a super busy day before Christmas" dinner. I love it!