Streaky bacon and tomato pasta

  • 3L water
  • 2 tbsp salt
  • 500g spaghetti pasta
  • 500g thick-cut streaky bacon or pancetta, chopped
  • 3 tbsp extra-virgin olive oil
  • 150g red onion, diced
  • 1 tsp red chilli flakes
  • 3 tbsp garlic, minced
  • 400g Roma tomatoes, diced
  • 60ml red wine
  • 4 tbsp basil, chiffonade
  • 30g freshly grated Parmesan
  • Salt and freshly ground black pepper
1) In a large stock pot, bring the water to a boil, add the salt and the pasta and cook until the pasta is al dente.

2) In a large saute pan over a medium heat, add the bacon and saute until crispy. Remove the bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan.

3) Add the extra-virgin olive oil, onion and chilli flakes. Cook until the onions are translucent, add the garlic, cook for 2 minutes then add the tomatoes. Saute for 5 minutes, then deglaze with wine.

4) Drain the pasta and add to the tomato mixture. Add the basil and bacon, toss with Parmesan and add salt and pepper, to taste.

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