POPSUGAR Celebrity

Bacon and Tomato Pasta: Sauté It, Don't Delay It!

Aug 13 2014 - 1:48pm

I'm going to let you in on a little secret: Guy Fieri never fails to impress me. Whether it's a meal I've eaten prepared by the chef himself [1], a recipe from his latest cookbook [2], or an old dish I want to make, his food is yummers-wowsy. Err, OK, I'll leave Guy Fieri to Fieri-fy ridiculous descriptions of delicious food. In the meantime, I'll be making this fantastic pasta dish every week. Guy's recipe for bacon and tomato pasta is inspired by amatriciana, a classic Italian pasta sauce made of guanciale [3], tomatoes, and pecorino cheese. His version calls for bacon to replace the guanciale, ripe Summer tomatoes, and parmesan instead of pecorino. This dish comes together in a little over 30 minutes yet tastes like it took you all day. Even though I just made it, I'm already craving it again!

Bacon and Tomato Pasta

Bacon and Tomato Pasta


Any spaghetti or fettuccini pasta will do. I currently can't get enough of rustic-tasting, whole grain pasta, but satisfy your craving by choosing your favorite type!

To make the prep of this recipe go faster, I opted for halving cherry tomatoes, but the original recipe calls for dicing roma tomatoes.

Bacon and Tomato Pasta


  1. 2 tablespoons kosher salt
  2. 16 ounces pasta, like Community Grains fettuccini [6], as pictured
  3. 1 pound thick-cut bacon or pancetta, chopped
  4. 3 tablespoons extra-virgin olive oil
  5. 1 cup red onion, diced
  6. 1 teaspoon red chili flakes
  7. 3 tablespoons garlic, minced
  8. 2 cups roma tomatoes, diced, or cherry tomatoes, halved
  9. 1/4 cup red wine
  10. 4 tablespoons basil, chiffonade
  11. 1/4 cup parmesan, freshly grated
  12. Salt
  13. Black pepper, freshly ground


  1. In a large stock pot, boil 3 quarts of water, then add 2 tablespoons kosher salt and the pasta, and cook according to package directions, or until the pasta is al dente.
  2. Meanwhile, in a large sauté pan over medium heat, sauté bacon until crispy. Remove bacon and transfer to a paper towel-lined plate.
  3. Drain 3/4 of the bacon fat from the pan. Add extra-virgin olive oil. Once oil is heated through, add onions and red chili flakes, and cook until onions are translucent. Add garlic, and cook for 2 minutes, then add tomatoes. Sauté for 5 minutes, then deglaze with wine.
  4. Drain pasta and add to the sauté pan. Toss in basil, bacon, and parmesan. Salt and pepper, to taste.

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