I am going to help you to in on the little secret: Guy Fieri never does not impress me. It could be a meal I have eaten made by the chef themself. a recipe from his latest cook book. or perhaps an old dish I wish to make, his meals are yummers-wowsy. Err, OK, I'll leave Guy Fieri to Fieri-fy absurd descriptions of scrumptious food. Meanwhile, I will be causeing this to be fantastic pasta dish each week. Guy's recipe for bacon and tomato pasta is inspired by amatriciana. a vintage Italian pasta sauce made from guanciale. tomato plants, and pecorino cheese. His version requires bacon to exchange the guanciale, ripe Summer time tomato plants, and parmesan rather of pecorino. This dish all comes together inside a little over half an hour yet tastes enjoy it required all of you day. Despite the fact that I simply managed to get, I am already craving it again!
Slightly adapted from Guy Fieri. Food Network
Bacon and Tomato Pasta
Notes
Any spaghetti or fettuccini pasta is going to do. I presently can't get an adequate amount of rustic-tasting, wholegrain pasta, but suit your craving by selecting your preferred type!
To help make the prep of the recipe go faster, I chosen halving cherry tomato plants, however the original recipe requires dicing roma tomato plants.
Ingredients
two tablespoons kosher salt
16 ounces pasta, like Community Grains fettuccini. as pictured
1 pound thick-cut bacon or pancetta, chopped
3 tablespoons extra-virgin essential olive oil
1 cup red onion, diced
1 teaspoon red chili flakes
3 tablespoons garlic clove, minced
2 cups roma tomato plants, diced, or cherry tomato plants, halved
1/4 cup dark wine
4 tablespoons tulsi, chiffonade
1/4 cup parmesan, freshly grated
Salt
Pepper, freshly ground
Directions
- Inside a large stock pot, boil 3 quarts water, adding two tablespoons kosher salt and also the pasta, and prepare based on package directions, or before the pasta is al dente.
- Meanwhile, inside a large saut pan over medium heat, saut bacon until crispy. Remove bacon and transfer to some paper towel-lined plate.
- Drain 3/4 from the bacon fat in the pan. Add extra-virgin essential olive oil. Once oil is heated through, add onions and red chili flakes, and prepare until onions are translucent. Add garlic clove, and prepare for just two minutes, adding tomato plants. Saut for five minutes, then deglaze with wine.
- Drain pasta and increase the saut pan. Add in tulsi, bacon, and parmesan. Pepper and salt, to taste.
Information
Category Pasta, Primary Dishes Cuisine Italian Yield 4-6 servings Prepare Time 35 minutes