Sun-Dried Tomato
Bacon Spaghetti

A quick and savory spaghetti dish featuring crispy bacon and sweet, tart sun-dried tomatoes. Tossed in sun-dried tomato infused oil and finished with a glossy pasta water emulsified sauce.

Ingredients

• 200 g bacon
• 2 cloves garlic
• 250 g spaghetti
• 1/2 cup sun-dried tomatoes in oil
• 1 tbsp sun-dried tomato oil
• to taste sea salt
• to taste black pepper
• optional fresh herbs
• optional extra virgin olive oil

Instructions

1. 1Cut the bacon

   

   Slice the raw bacon into even strips on a wooden cutting board. Setting them aside before cooking ensures you can work quickly once the pan is hot.

   Tip: Cutting the bacon into uniform strips ensures they render their fat evenly and become uniformly crispy in the pan.
2. 2Chop the garlic

   

   Take the peeled garlic cloves and chop them finely using a sharp knife. This will help release their aromatic oils quickly when added to the hot pan later.

   Tip: A finer chop distributes the garlic flavor more evenly throughout the dish.
3. 3Boil the pasta

   

   Bring a pot of salted water to a rapid boil. Submerge the dry spaghetti noodles into the water, using a spoon to gently push them down as they soften and bend.

   Tip: Generously salt the boiling water until it tastes like the sea; this seasons the pasta from the inside out.
4. 4Add infused oil

   

   Heat a pan over medium-low. Carefully pour in the infused olive oil straight from the jar of sun-dried tomatoes to use as your flavorful cooking base.

   Tip: Using the oil from the sun-dried tomatoes adds a concentrated sweet and tart depth of flavor right from the start.
5. 5Fry the bacon

   

   Place the bacon strips into the pan with the infused olive oil. Fry over medium-low heat until the bacon becomes crispy and fragrant.

   Tip: Keep the heat low to allow the fat to render properly without burning the meat.
6. 6Sauté the garlic

   

   Once the bacon has rendered its fat and is beginning to crisp, scrape the freshly chopped garlic into the pan. Sauté briefly until the garlic becomes fragrant.

   Tip: Keep the heat at medium-low so the garlic softens and releases its aroma without burning and turning bitter.
7. 7Add sun-dried tomatoes

   

   Stir in the sun-dried tomatoes from the jar into the pan with the crispy bacon and sauteed garlic. Allow the concentrated sweet and tart flavors to blend with the bacon fat and garlic.

   Tip: If the tomatoes are large, you can chop them into smaller pieces before adding them to the pan.
8. 8Toss in the spaghetti

   

   Transfer the cooked spaghetti directly into the pan with the bacon and sun-dried tomatoes. Toss everything together until the noodles are evenly coated in the oil and flavorings.

   Tip: Using tongs makes it easy to transfer the noodles directly from the boiling water to the pan.
9. 9Emulsify with pasta water

   

   Pour a ladle of the starchy pasta water into the pan. Toss the spaghetti to help create a glossy, emulsified sauce that coats the noodles.

   Tip: Dont discard all your pasta water; it is key to creating a perfect sauce texture.
10. 10Season and finish

    

    Finish the dish by grinding fresh black pepper over the pasta and mixing everything evenly. Serve immediately while hot.

    Tip: Freshly cracked black pepper provides the best aroma and depth of flavor for this dish.

Storage & Reheating

Burn It Off

Frequently Asked Questions