Tomato and Crispy Bacon Fettuccini
Transform your weeknight dinner routine with this irresistible Tomato and Crispy Bacon Fettuccini—a quick, flavorful pasta dish that’s ready in just 30 minutes! Featuring tender fettuccini coated in a luscious garlic-infused cherry tomato sauce, this recipe gets a smoky, savory kick from crispy, golden-brown bacon. The addition of crushed red pepper flakes adds a subtle hint of spice, while grated Parmesan and fresh basil bring brightness and depth to every bite. Perfectly balanced with simple, fresh ingredients, this dish is easy to prepare yet bursting with comforting flavors. Whether you're hosting a dinner party or enjoying a cozy night at home, this crowd-pleasing pasta recipe is sure to satisfy.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 350 grams fettuccini pasta
- 200 grams bacon (thick-cut)
- 2 tablespoons olive oil
- 3 cloves garlic
- 300 grams cherry tomatoes
- 0.5 teaspoons crushed red pepper flakes
- 50 grams grated Parmesan cheese
- 10 leaves fresh basil leaves
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Bring a large pot of salted water to a boil and cook the fettuccini according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
While the pasta cooks, cut the bacon into small pieces. Heat a large skillet over medium heat and cook the bacon until crispy, about 6-8 minutes. Remove the bacon using a slotted spoon and place it on a plate lined with paper towels to drain excess fat.
In the same skillet, remove excess bacon grease, leaving about 1 tablespoon in the pan. Add olive oil, finely chopped garlic, and crushed red pepper flakes. Cook for about 1 minute until fragrant.
Add whole cherry tomatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and start to burst, forming a light sauce.
Return the cooked bacon to the skillet and stir. Add the drained fettuccini and toss to coat in the tomato and bacon mixture. Gradually add reserved pasta water, 1-2 tablespoons at a time, until the sauce reaches your desired consistency.
Season the pasta with salt and black pepper to taste, then sprinkle grated Parmesan cheese over the top. Toss until the cheese melts and coats the pasta.
Garnish with fresh basil leaves. Serve immediately and enjoy!
Nutrition Facts
Calories |
1841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.0 g | 153% | |
| Saturated Fat | 43.7 g | 218% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 6109 mg | 266% | |
| Total Carbohydrate | 102.9 g | 37% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 11.1 g | ||
| Protein | 91.1 g | 182% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 641 mg | 49% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1655 mg | 35% | |
*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.
