Bacon Pasta

This recipe was invented due to the appearance of a very hungry crowd of boat racers after a boat race. The original plan was to use a pancetta in a carbonara type sauce, but you have to go with ingredients you have on hand. The bacon which adds the lovely smoked taste which goes so well with the garlic and sage. What a great meal for our unexpected guests!

You’ll need:

1pound spaghetti (fettuccine or penne would also work here)
1 teaspoon olive oil
4 slices bacon, cut in small dice
4 garlic cloves, finely minced
14-ounce can San Marzano tomatoes, chopped coarsely in a food processor
4 teaspoons freshly chopped sage
Salt & Pepper
Parmigiano-Reggiano, grated
Fresh sage leaves

What you do:

Bring a large pot of water to a boil for the pasta – don’t forget to add plenty of salt. While you’re waiting for the water to boil, start the sauce.

Drizzle the olive oil in a skillet, add the bacon and cook until crispy. Add the garlic and sauté for another couple of minutes – don’t let the garlic burn! Add the tomatoes, sage, and season with salt and pepper. Simmer while the pasta cooks.

When the water comes to a boil, add the pasta, and cook until almost al dente (tender but still firm to the bite).

Drain the pasta reserving 4 tablespoons of the pasta water. Add the pasta and the reserved pasta water to the skillet. Stir to coat the pasta and cook for about 2 more minutes.

Serve the pasta topped with the grated cheese and fresh sage leaves.

John’s Wine Pairing:
Drink a full bodied red Italian wine or a California Zinfandel.