Bacon and Tomato Pasta Recipe
Bacon and tomato pasta... A simple meal that many of us will have the ingredients for at home already, it cooks in 20 minutes and tastes fantastic.
Servings 2 Servings
Calories 714kcal
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.
Nutrition
Serving: 1 | Calories: 714kcal | Carbohydrates: 74g | Protein: 26g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 59mg | Sodium: 1983mg | Potassium: 697mg | Fiber: 4g | Sugar: 7g | Vitamin A: 999IU | Vitamin C: 44mg | Calcium: 227mg | Iron: 2mg
