My favorite pasta of all time could very well be this creamy sun-dried tomato and bacon spaghetti. I've made it a million times and never tire of the combination of salty pork with sweet tomatoes.
It's decadent but not over the top, and it's quick but sophisticated enough to serve guests. It's also versatile: kids love it, men love it, probably the only people who won't be impressed with this pasta are vegetarians. I highly recommend this recipe: learn the easy technique here.
5 slices bacon (1/4 lb.), finely chopped
1 medium onion, finely chopped
1 large garlic clove, finely chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
2/3 cup heavy cream
1/2 cup drained oil-packed sun-dried tomatoes, finely chopped
1 lb spaghetti
1 oz finely grated parmesan (1/2 cup)
1-2 tablespoons fresh chopped parsley, optional
- Cook bacon in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until browned and crisp, 6 to 10 minutes.
- Transfer bacon with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet.
- Add onion, garlic, salt, and pepper to skillet and cook, stirring occasionally, until onion is softened and lightly browned, about 8 minutes.
- Add cream, tomatoes, and bacon and simmer until cream is slightly thickened, 2 to 3 minutes. Remove from heat.
- Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1-cup cooking water, then drain pasta in a colander.
- Add pasta, cheese, and parsley (if using) to sauce and toss to coat pasta, adding enough reserved cooking water to thin sauce as desired.
- Main Dishes, Pasta