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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  • 1 pack 1 Capital Thick Cut Bacon

  • 1 lb 1 Farfalle Pasta

  • 1/4 Cup 1/4 Parsley

  • 1/2 1/2 Onion

  • 3 Cloves 3 Garlic

  • Heavy or Whipping Cream (35%)

  • 155 ml 155 Tomato Paste

  • 1 tsp 1 Sriracha (optional)

  • Grated Parmigiano Reggiano Cheese


  • Boil a pot of water, and season with a generous amount of salt. Add 1lb of Farfalle Pasta when you reach step 4.
  • Chop up 5 or 6 slices of Capital Thick Cut Bacon, and fry in a pan over medium-low heat. The goal is to extract as much bacon fat as possible, as it will be used to saute the onions in the next step. Remove from the pan when the bacon is fully cooked and golden brown.
  • Add ½ large onion, finely chopped, into the pan with the bacon fat. Saute this over medium-low heat until the onions are fragrant and translucent. You can add a pinch of salt to help draw the moisture out of the onions faster. At this point, add 3-4 cloves of thinly sliced garlic. Stir the garlic in so it’s well coated in oil and won’t burn.
  • Add a squeeze of tomato paste to the pan. You’ll want to use about half of a 155ml can’s worth of paste. Stir and fry in the bacon fat until the sauce starts to split and all the oils in the pan are a rich red color.
  • Add 1/4 cup of chopped parsley and 1-2 tsp. of sriracha sauce (optional if you want your pasta to have a little kick).
  • Add a ladle of starchy pasta water to the sauce, as well as a splash of heavy cream to finish the rose sauce. Toss with your farfalle pasta and garnish with more chopped parsley and grated Parmigiano-Reggiano cheese. Enjoy!

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