Pasta with Bacon and Tomato Pesto
Elevate your pasta night with this irresistible Pasta with Bacon and Tomato Pesto, a dish that combines bold flavors and simple sophistication. Al dente spaghetti is tossed in a rich, homemade tomato pesto made from sun-dried tomatoes, fresh basil, garlic, toasted pine nuts, and parmesan cheese, creating a creamy, nutty sauce with a bright herbal kick. Crispy bacon and sautéed cherry tomatoes add savory depth and bursts of sweetness, complementing the pesto perfectly. With just 15 minutes of prep and 20 minutes of cook time, this recipe delivers gourmet flavor with minimal effort. Perfect for busy weeknights or a cozy dinner party, this one-pan wonder is sure to become a family favorite. Garnish with extra parmesan and fresh basil for a beautiful, restaurant-worthy finish.
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Recipe Information
Ingredients
- 400 grams spaghetti (or pasta of choice)
- 150 grams bacon, chopped
- 100 grams sun-dried tomatoes, packed in oil, drained
- 200 grams cherry tomatoes, halved
- 2 garlic cloves, peeled
- 1 cup fresh basil leaves
- 50 grams parmesan cheese, grated
- 2 tablespoons pine nuts, toasted
- 4 tablespoons extra-virgin olive oil
- to taste salt
- to taste black pepper, freshly ground
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
While the pasta cooks, heat a large skillet over medium heat. Add the chopped bacon and cook until crisp, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered bacon fat in the skillet.
In a blender or food processor, combine the sun-dried tomatoes, garlic cloves, fresh basil leaves, parmesan cheese, toasted pine nuts, and olive oil. Blend until smooth, adding 1-2 tablespoons of the reserved pasta cooking water if the mixture is too thick. Season with salt and pepper to taste.
In the same skillet used to cook the bacon, add the halved cherry tomatoes. Sauté over medium heat for 2-3 minutes, until they begin to soften and release their juices.
Reduce the heat to low and return the cooked bacon to the skillet. Add the cooked pasta and the tomato pesto to the skillet, tossing everything together to coat the pasta evenly. If the sauce seems too thick, add a splash of the reserved pasta water until your desired consistency is achieved.
Taste and adjust seasoning with additional salt and pepper if needed.
Divide the pasta among serving plates or bowls. Garnish with extra grated parmesan and fresh basil leaves if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 1571 mg | 68% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 5.7 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 199 mg | 15% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 623 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
