Tomato-Braised Bacon Pasta

By Christian Reynoso

Updated March 5, 2026

  • Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Ready In
35 min
Rating
5(224)
Comments
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Simmering smoky, rich bacon in tangy tomatoes helps the bacon become tender and nearly unctuous, its flavor infused into the garlicky tomato sauce. If you happen to have an open bottle, a small splash of red wine in the tomatoes can deepen things nicely. It’s not quite amatriciana, but it borrows some of the best parts (cured pork, tomatoes). Both bright and comforting, this simple pasta might beg to be made on the regular. The bacon is cooked first, releasing flavorful fat which you can drizzle, if you’d like a flavor boost, over the finished pasta. Black pepper is welcome at the end, and Parmesan would work well, too. 

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Ingredients

Yield:4 servings

  • Salt and black pepper

  • 12 ounces spaghetti 

  • 1 tablespoon olive oil

  • 8 ounces thick-cut bacon, cut into about 1-inch pieces

  • 1 large shallot, finely chopped

  • 4 large garlic cloves, finely chopped

  • Crushed red pepper, optional 

  • 1 (28-ounce) can crushed tomatoes 

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

84 grams carbs; 37 milligrams cholesterol; 656 calories; 12 grams monosaturated fat; 4 grams polyunsaturated fat; 8 grams saturated fat; 26 grams fat; 8 grams fiber; 860 milligrams sodium; 23 grams protein; 13 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a large pot of water to a boil, season generously with salt and then add the spaghetti and cook a minute less than the packaging directs for al dente. Reserve ½ cup cooking water and drain pasta.  

  2. Step 2

    Meanwhile, heat the olive oil in a large skillet over medium-high. Once the oil is hot and shimmering, add the bacon and cook, stirring regularly until golden brown and crisp, about 7 minutes. Turn the heat down to medium-low and carefully pour off and reserve all but 2 tablespoons of the bacon fat in the pan.

  3. Step 3

    Add the shallot and garlic to the skillet and cook, stirring frequently, until softened, 1 to 2 minutes. Add as much crushed red pepper as you’d like, if using, and stir in the tomatoes. Cover and simmer until the bacon is tender, about 10 minutes. 

  4. Step 4

    Uncover the skillet and stir in enough reserved pasta water to achieve your desired saucy consistency. Season with salt and pepper. Add the pasta and, with tongs, toss with the sauce to coat.  

  5. Step 5

    Serve, if desired, with a drizzle of the reserved bacon fat and more black pepper. 

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Ratings

5 out of 5
224 user ratings
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Comments

Rachel

This was heaven-sent, and I mean that in two ways. One, I happened to have exactly 8oz of bacon in the fridge with little inspiration on what to do with it. Two, it tasted heavenly. I was wary of being one of the first to try a recently published recipe, but take it from me folks--this one went straight to the favorites folder. Do yourself a favor and top with the leftover bacon grease.

BK

Again with 12oz of pasta. Why can't the standard be 16? That's what people actually make...

Mark L.

I've made this delicious American version of the Roman pasta (because it uses smoked bacon, while Romans would use un-smoked cured pig jowl called guanciale) but with much less bacon than this recipe calls for. For me, just two or three slices of bacon would adequately flavor a 28 ounce can of tomatoes. I would definitely garnish with pecorino romano.

geteb

Excellent! I mean, bacon & tomatoes, what cd go wrong? Skipped the olive oil, didn't start the pasta water until I'd finished the sauce. Doubled the garlic cloves (cuz that's how I like it) & added 2 28 ozs can homemade tomatoes minus their liquid. Since I'm a one-woman band, the whole kerfuffle re:12 vs 16 ozs pasta is moot. Made enough for myself tonight, then froze the sauce for another meal or 2.

JohnnytheCook

I made this recipe exactly as written and it was delicious. When I make it next time I am going to add some frozen artichoke hearts (thawed first) and I might also add a little bit of Italian parsley

Marne

Loved the simplicity yet enough complexity along with the ease of making. Recently I sliced thinly a smoked turkey thigh to add to some boiled cabbage which was rich in flavor and would be great with this tomato based dish.

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