Crispy Bacon and Tomato Pasta with Pecorino
Pan-fried bacon crisps in a 30cm skillet, then combined with fresh chili, white wine reduction, and tomato passata. Ripe tomato slices finish the sauce just before tossing with al dente pasta. The reserved starchy cooking water emulsifies everything into a silky coat. Pecorino cheese balances the smoky, spiced sauce.
Ingredients
- 4 ½ oz smoked bacon, cut into strips
- 5 tbsp white wine
- 1 red chili pepper, sliced finely
- 4 ½ oz ripe tomatoes (3-4 mini plum), sliced
- 5 tbsp tomato passatacrushed canned tomatoes1:1
Slightly thicker; more texture
- ⅓ cups pecorino cheeseparmesan1:1Pecorino has stronger funk; parmesan is milder
4
- 1 tsp black pepper
- 6 oz dried pasta
- salt, for boiling pasta
Instructions
- 1
Cut bacon into 2-⅛" thick strips, 1.0" long.
- 2
Slice chili pepper as finely as possible; remove seeds if you prefer less heat.
- 3
Cut tomatoes into 4-¼" thick slices.
- 4
Bring a 7.75" saucepan of well-salted water to a boil using 1 1/2 teaspoons salt.
- 5
Boil pasta for 1 minute less than packet directions.
- 6
Heat a 11 ¾" frying pan over medium-high heat, add bacon strips, and fry until crispy and fat renders, around 5-6 minutes.
- 7
Add chili and cook for 1 minute.
- 8
Pour in white wine and reduce by half.
- 9
Add tomato passata and half the Pecorino cheese, stir to combine.
- 10
Drain pasta, reserving 75ml of cooking liquid.
- 11
Add pasta to sauce and toss to coat.
- 12
Add sliced tomatoes and 2 tablespoons cooking liquid, stir and cook for a final minute.
- 13
Serve garnished with remaining cheese.
Tips
Reserve pasta cooking liquid before draining; the starch helps emulsify the sauce.
Remove chili seeds if you prefer mild heat.
Cut bacon and tomatoes to similar thicknesses for even cooking and presentation.
Good to Know
Leftover pasta is best eaten fresh. Store in airtight container in fridge up to 1 day; reheat gently with splash of water to restore sauce texture.
Prep bacon, chili, and tomatoes up to 2 hours ahead. Keep in separate containers. Wine reduction and cheese cannot be prepped without risk of oxidation or moisture loss.
Serve immediately while pasta is hot and sauce coats evenly. Top with remaining pecorino and crack of black pepper.
Common Mistakes
Do not boil pasta to packet time; cook 1 minute less to avoid mushy texture when tossed in sauce.
Do not skip reserving cooking liquid; without starch, sauce will not emulsify and cling to pasta.
Do not add tomato slices too early; add only at final minute to avoid them breaking down into mush.
Substitutions
Slightly thicker; more texture