Bacon Rose Pasta

Bacon Rose Pasta

This dish is the perfect balance of salty and creamy, with tender pasta and crispy bacon cooked to perfection. The rich flavor of the bacon is complemented by the fragrant onions and garlic, which are sautéed to perfection in the bacon fat. A touch of tomato paste adds depth and richness to the dish, while a dash of sriracha (optional) gives it a delightful kick.

Course: MainCuisine: Italian, WesternDifficulty: Medium
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  • 6 slices Capital Thick Cut Bacon

  • 1 lb Farfalle Pasta

  • 1/2 cup Parsley, Finely Chopped

  • 1/2 large Onion, Finely Chopped

  • 3 cloves Garlic, Thinly Sliced

  • 1 cup Heavy or Whipping Cream (35%)

  • 1/2 can Tomato Paste (Approximately 3 Ounces or 85ml)

  • 2 tsp Sriracha Sauce (Optional)

  • 1/2 cup Grated Parmigiano Reggiano Cheese

  • Salt to Taste


  • Begin by boiling a pot of water for the pasta. Season it with a generous amount of salt.
  • When the water reaches a rolling boil (around the time you start step 4), add the Farfalle Pasta and cook according to the package instructions until al dente.
  • While the pasta is cooking, chop the Capital Thick Cut Bacon into pieces and fry in a pan over medium-low heat until golden brown. The aim is to render the fat without burning the bacon.
  • Once the bacon is cooked, remove it from the pan, leaving the rendered fat.
  • In the same pan with the bacon fat, sauté the finely chopped onion over medium-low heat until fragrant and translucent. Season with a pinch of salt.
  • Add the thinly sliced garlic to the onions, stirring until well-coated in oil and fragrant.
  • Squeeze in about half of a 155ml can of tomato paste into the pan. Fry the paste with the onion and garlic mixture until the sauce starts to split and the oil takes on a rich red hue.
  • Stir in 1/4 cup of chopped parsley and 1-2 teaspoons of Sriracha sauce if using. Cook for an additional minute.
  • Add a ladle of the starchy pasta water to the pan along with a splash of heavy cream, creating a rosé sauce. Adjust the consistency with more pasta water or cream if necessary.
  • Drain the cooked Farfalle, reserving a bit of pasta water, and add it directly to the sauce in the pan.
  • Toss the pasta in the sauce until evenly coated, adding a bit more pasta water if the sauce is too thick.
  • Serve the pasta in bowls, topped with crispy bacon, additional parsley, and a generous sprinkle of grated Parmigiano Reggiano cheese.

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