Ingredients
Scale
- 1 package of bacon, finely chopped into cubes
- 2 cups of fresh cherry tomatoes or grape tomatoes
- 1 lb spaghetti of choice
- ¼ cup heavy cream
- 1 tbsp diced vidalia onion
- 1 tbsp finely minced garlic
- 2 tbsp olive oil
- ¼ cup parmesan or grated Romano cheese
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp crushed red pepper
- One handful of basil leaves (optional)
Instructions
- Bring a large pot of water to a boil, and cook pasta according to package directions until al dente, seasoning generously with salt. Reserve a bit of the pasta water after the spaghetti is done cooking. Set reserved pasta water off to the side in a cup.
- As the water boils and pasta cooks, begin to cook bacon in a large skillet over medium-high heat until crispy, but still a little fatty.
- Remove bacon from skillet and set aside on top of a paper towel. Discard most of the bacon grease as you scrape up the brown bits from the bottom of the pan, saving a few tablespoons to cook your tomatoes in.
- After the bacon is removed from the pan, add your chopped onions to the bacon grease. Cook on medium heat for a few minutes or until slightly translucent.
- Add your tomatoes and garlic. Season everything with salt, pepper, and crushed red pepper.
- Let cook for 5-10 minutes, or until they begin to soften and blister. Using a spoon, carefully press down on the tomatoes in order to release the juices, adding olive oil as you go if needed.
- As the tomatoes begin to bubble nicely, add your basil, crispy bacon, cream, parmesan cheese, and more salt and pepper if needed. Add your cooked pasta directly to the pan, stirring to coat, and adding a little olive oil and a splash of pasta cooking water if needed for the creamy sauce.
- Serve this delicious bacon pasta dish while hot, topping with fresh parsley if desired!