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extra-virgin olive oil bacon garlic red pepper onion balsamic vinegar tomatoes bucatini pasta Romano cheese
Viewed: 46 - Published at: 3 years agoIngredients
- 3 tablespoons extra virgin olive oil
- 4 ounces bacon
- 1 garlic clove, peeled
- 14 teaspoon dry crushed red pepper
- 1 cup diced onion
- 2 tablespoons balsamic vinegar
- 1 lb cherry tomatoes
- 12 ounces bucatini pasta
- 34 cup romano cheese
Method
- Can use guanciale instead of bacon.
- Chop the cherry tomatoes (should be about 3 cups).
- Heat 1 tablespoon oil in heavy large skillet over medium heat.
- Add half of bacon/guanciale and saute until crisp, about 5 minutes.
- Transfer guanciale to paper towels to drain (do not clean skillet).
- Reserve for garnish.
- Add 2 tablespoons oil to same skillet over medium-low heat.
- Add garlic and red pepper; saute about 2 minutes.
- Add onion and remaining bacon; saute until onion is translucent and fat has rendered from guanciale, about 10 minutes.
- Stir in vinegar; cook 1 minute.
- Add tomatoes; simmer 6 minutes.
- Season sauce with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
- Drain, reserving 1/2 cup pasta cooking liquid.
- Return pasta to same pot.
- Add tomato sauce and cheese to pasta and toss, adding some of reserved pasta cooking liquid if dry.
- Season to taste with salt and pepper.
- Transfer pasta to bowl.
- Sprinkle with reserved guanciale and serve.
