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Bacon and Tomato Pasta

Bacon and Tomato Pasta

Slightly adapted from Guy Fieri, Food Network


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
    16 ounces pasta, like Community Grains fettuccini, as pictured
    1 pound thick-cut bacon or pancetta, chopped
    3 tablespoons extra-virgin olive oil
    1 cup red onion, diced
    1 teaspoon red chili flakes
    3 tablespoons garlic, minced
    2 cups roma tomatoes, diced, or cherry tomatoes, halved
    1/4 cup red wine
    4 tablespoons basil, chiffonade
    1/4 cup parmesan, freshly grated
    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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