Bacon & Tomato Spaghetti

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!

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)
Serves 1 Prep: 3 min Cook: 12 min

Ingredients

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

1
Here are the ingredients. Roughly chop the bacon and onion. Cut the tomatoes in half.
2
Put the olive oil in a frying pan on medium heat and add the smashed garlic and bacon.
3
Start cooking the pasta. Add half of the tomatoes, the onion and deseeded dried chilli to the frying pan.
4
When the bacon shrinks, add the remaining tomatoes and fry further.
5
Add two ladles of pasta water and mix to emulsify.
6
Season to taste - add water if it's too salty or pasta water if not salty enough. Shake the pan to mix and emulsify.
7
Add the cooked pasta and mix thoroughly with the sauce for 1 minute. Transfer to a serving dish.
8
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.

Bacon & Tomato Spaghetti

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!

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)

Serves 1

Prep: 3 min

Cook: 12 min

Ingredients

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

Bacon & Tomato Spaghetti

Recipe ID :1208 Posted on 20 OCT 2015

Serves 1

Prep 3min
Cook 12min
views 1,321
printed 62

saved 1

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!

Share

Ingredients

Print Ingredients Email Ingredients
100g
8
1 clove
2 tbsp
1
1/2
40g
1-1.5% of water
as required
as you like

Method

Prep
3min
Cook
12min
1
Here are the ingredients. Roughly chop the bacon and onion. Cut the tomatoes in half.
2
Put the olive oil in a frying pan on medium heat and add the smashed garlic and bacon.
3
Start cooking the pasta. Add half of the tomatoes, the onion and deseeded dried chilli to the frying pan.
4
When the bacon shrinks, add the remaining tomatoes and fry further.
5
Add two ladles of pasta water and mix to emulsify.
6
Season to taste - add water if it's too salty or pasta water if not salty enough. Shake the pan to mix and emulsify.
7
Add the cooked pasta and mix thoroughly with the sauce for 1 minute. Transfer to a serving dish.
8
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.

HOME
KitchenCIB
I’ve got 178 recipes!

KITCHENCIB
Step into my kitchen!
I made an egg white souffle on top of a traditional oyakodon, it looks amazing.
Eggs, Chicken thigh, Onion (small), Carrot, Mushroom, Green beans, Noodle broth (mentsuyu), White wine, Water
HOME
Make lots. Keep in the fridge and enjoy it for 2-3 days.
Vegetable oil, Soy sauce, Vinegar, Sugar, Salt, Onion
HOME
A lovely crunchy toast softened with honey.
Sliced bread, Butter, Crushed sesame seeds, Honey, Black sesame seeds
HOME
It's great fun to make and to eat - kids love this recipe!
Prawns, ready to eat peeled, White sliced bread, medium thick, Egg, hard boiled, Onion, Mayonnaise, Salt & pepper, Vegetable oil
HOME
A famous recipe originally invented by Chinese chef Mr Chen. You can easily make this healthier version at home without deep frying the pork first.
Pork loin fillets, Carrot, Onion, Spring onions, Seasonings:, Salt & pepper, Sake, Soy sauce, Potato starch, Sweet & sour sauce:, Sugar, Vinegar, Chicken stock, Potato starch in water, Salt, Tomato ketchup, Sesame oil
HOME
Salt the daikon first to remove excess moisture to give this salad a really crisp finish.
Daikon (mooli), Salt, Sour plum (umeboshi), Mayonnaise
HOME

Comment


Upload your
“I made it!!” photo

Similar Recipe

This is a one pot pasta soup dish - simply add your cheese sauce straight in with the pasta liquid for an instant lunch!
Pasta, Colman's Cheddar Cheese Sauce, Milk, Water, Parsley, Salt & pepper
There are many reasons why it's called puttanesca, but no-one is really sure, but this dish will really stimulate your appetite!
Garlic, Dried chilli, Black olives, Anchovy fillets, Capers, Tinned tomato (chopped), Olive oil, Fresh parsley, Spaghetti
KitchenCIB
HOME
If you have any leeks left over in the fridge, you should try this for sure!
Leeks, Cherry tomatoes, Garlic, Dried chilli, Tinned tuna (in sunflower oil), Butter, Salt for pasta, Spaghetti, Parmigiano reggiano
Cacio is cheese, pepe is pepper, a traditional recipe from the Lazio region of Italy.
Spaghetti, Salt for the pasta, Butter, Olive oil, Black pepper, Water, Parmigiano reggiano
Tobuchan
HOME
Conchiglie is a great pasta shape as it holds the sauce inside its shell. Works really well with white sauce or tomato sauce.
Conchiglie, Tinned tomato (chopped), Garlic, Olive oil, Chicken stock cube, ●Light soy sauce, ●White wine, ●Salt & pepper, Grated cheese, Fresh parsley, Ham, Spinach
KitchenCIB
HOME
You'll need lots of parmigiano reggiano and mozarella, so it's really tasty!
Potato, Plain flour, Salt & pepper, Parmigiano reggiano, Egg yolk, Tomato sauce:, Garlic, Olive oil, Tinned cherry tomatoes, Fresh basil, Mozarella
Tobuchan
HOME

All New Recipes

British people seem to prefer chicken katsu curry to the pork version...so here you go!
Chicken breast fillets, Salt & pepper, Vegetable oil, Onion (medium), Hot water, Chicken stock cube, Curry roux cubes, oil (for deep frying), Flour, Eggs, Panko breadcrumbs, Cooked rice
Tobuchan
HOME
It will always be perfect if you use shop-bought curry roux!!!
Pork loin fillets (180g-200g), Salt & pepper, Oil, Onion, Carrot (medium), Potatoes (medium), Hot water, Chicken stock cube, Japanese curry roux cubes, Oil (for frying), Flour, Eggs, Breadcrumbs (panko), Cooked rice
cookbuzz
PRO
Let's make a delicious seafood curry rice using a 'Sauce Americane'.
Prawns with heads on, Garlic, Onion, Mixed seafood, Vegetable oil, Japanese curry roux cubes, Chicken stock cube, Hot water, Cooked rice
cookbuzz
PRO
Did you know that curry was introduced to Japan by the Royal Navy in the late 19th century?
Chicken breast fillet, Salt & pepper, Flour, Vegetable oil, Carrots (medium), Onion (medium), Garlic, Ginger, Chicken stock cubes, Curry roux cubes (JAVA brand)
cookbuzz
PRO
There's no simple way to make an authentic tonkotsu stock at home, it's very complicated. Instead, try this simpler recipe - it's not authentic but still super delicious!
Polish bacon (thick slices), Spring onions, Soft boiled egg, Nori sheet, Garlic, Vegetable oil, Ramen noodles, Tonkotsu stock:, Pork stock cubes, Hot water, Soya milk, Miso, Marmite, Soy sauce, Tahini, Lard (optional)
cookbuzz
PRO
Sausage, pasta sauce, mozzarella cheese and mustard in puff pastry and baked in the oven. So simple but so delicious...
Puff pastry sheet, Frankfurter sausages, Dolmio pasta sauce (sundried tomato), Wholegrain mustard, Mozzarella cheese (grated), Egg yolk
KitchenCIB
HOME