Bacon Pasta
This Bacon Pasta is a one-pan wonder made with crispy bacon, linguine, cherry tomatoes, garlic, and cheddar, finished with fresh basil for a flavorful, comforting meal. Perfect for busy weeknights when you need dinner fast and satisfying.
2 Servings
Ingredients
- 40 g mature cheddar cheese grated
- 125 g cherry tomatoes halved
- 1 tbsp Italian dried oregano
- 200 g linguine
- **1 chicken stock cube
- 135 g dry-cured smoked streaky bacon finely chopped
- ½ tsp chili flakes optional
- 10 g fresh basil chopped
- 2 garlic cloves peeled and finely sliced
- 1 small onion peeled and finely sliced
- 2 tbsp olive oil
- 1 tsp sugar
- 1 tsp freshly ground black pepper
Instructions
- Prepare Ingredients: Boil a kettle to prepare hot water for the stock. Grate the cheddar cheese, halve the cherry tomatoes, finely chop the bacon, and slice the garlic and onion thinly for even cooking.
- Cook the Bacon: Heat a large dry pan with a lid over medium heat. Once hot, add the chopped bacon and cook for 3-5 minutes until crispy, releasing the rendered fat.
- Prepare the Cooking Liquid: Add 700ml of boiled water to the bacon along with the chicken stock cube. Whisk gently to dissolve the stock cube completely.
- Add the Pasta: Once the liquid is boiling, reduce the heat to medium and add the linguine directly into the pan. If necessary, break the pasta in half to ensure it fits.
- Incorporate Aromatics and Tomatoes: Add the halved cherry tomatoes, sliced onion, garlic, dried oregano, chili flakes, half the grated cheddar, olive oil, sugar, and black pepper. Stir to combine.
- Cover and Simmer: Place a lid on the pan and allow the ingredients to cook together for 5 minutes, softening the vegetables and allowing the pasta to absorb the flavors.
- Finish Cooking: Remove the lid and stir continuously for 2-3 minutes until the pasta is fully cooked and a light, creamy sauce has formed. If the sauce appears too thick, add a small amount of water to loosen it.
- Add Basil and Cheese: Remove the pan from the heat and stir in the chopped fresh basil and the remaining cheddar cheese. Mix well until the cheese melts into the sauce.
- Serve: Plate the pasta and garnish with additional basil and a grind of black pepper if desired. Serve immediately for best results.
Notes
To make this Bacon Pasta gluten-free, simply substitute the regular linguine with a high-quality gluten-free pasta, such as those made from brown rice or quinoa. Ensure your chicken stock cube is certified gluten-free, as some may contain traces of gluten. The cooking process remains the same, but be mindful that gluten-free pasta can become overcooked quickly, so check for doneness a minute earlier than indicated.