Bacon & Tomato Spaghetti

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Serves 1

Prep 3min

Cook 12min

printed 66

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If a tomato sauce seems too heavy or there are no tinned tomatoes in the cupboard, try this delicious dish with fresh tomatoes - don't give up!

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KitchenCIB

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Spaghetti		100g
Cherry tomatoes		8
Garlic		1 clove
Olive oil		2 tbsp
Dried chilli		1
Onion (small)		1/2
Bacon		40g
Salt for pasta		1-1.5% of water
Parsley		as required
Parmigiano reggiano		as you like

Method

Prep

3min

Cook

12min

Here are the ingredients. Roughly chop the bacon and onion. Cut the tomatoes in half.

Put the olive oil in a frying pan on medium heat and add the smashed garlic and bacon.

Start cooking the pasta. Add half of the tomatoes, the onion and deseeded dried chilli to the frying pan.

When the bacon shrinks, add the remaining tomatoes and fry further.

Add two ladles of pasta water and mix to emulsify.

Season to taste - add water if it's too salty or pasta water if not salty enough. Shake the pan to mix and emulsify.

Add the cooked pasta and mix thoroughly with the sauce for 1 minute. Transfer to a serving dish.

Sprinkle with finely chopped parsley or grated cheese.

Tips & Note

●The bacon oil is the key to the sauce, so keep frying to just before the bacon starts to burn
●The pasta sauce is also important for seasoning. Always use 1-1.5% salt to the amount of water. Emulsify the oil and water nicely to get a lovely pasta dish.

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