Bucatini With Bacon, Tomato and Green Onions Recipe

Name: Bucatini With Bacon, Tomato and Green Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: salt; 1 lb bucatini pasta; 1 tablespoon extra virgin olive oil, plus some extra; 8 slices smoky bacon, chopped; 3 -4 spring vidalia onions, thinly sliced; 4 garlic cloves, chopped; 1 red chili peppers, seeded and finely chopped or 1 jalapenos or 1 red fresno chile pepper, seeded and finely chopped; 2 pints ripe cherry tomatoes; ½ cup dry white wine; black pepper; ¼ cup flat leaf parsley, a couple of handfuls, chopped; 1 cup fresh basil leaf, chopped; ½ cup fresh romano cheese, plus some to pass at table

Servings: persons

salt
1 lb bucatini pasta
1 tablespoon extra virgin olive oil, plus some extra
8 slices smoky bacon, chopped
3 -4 spring vidalia onions, thinly sliced
4 garlic cloves, chopped
1 red chili peppers, seeded and finely chopped or 1 jalapenos or 1 red fresno chile pepper, seeded and finely chopped
2 pints ripe cherry tomatoes
½ cup dry white wine
black pepper
¼ cup flat leaf parsley, a couple of handfuls, chopped
1 cup fresh basil leaf, chopped
½ cup fresh romano cheese, plus some to pass at table

1
Heat a large pot of water to a boil for bucatini, season water with salt then cook pasta to al dente.
2
In a deep skillet or Dutch oven with tight fitting lid heat a drizzle of EVOO over medium-high heat, add bacon and cook to crisp, remove with slotted spoon and reserve on a paper towel covered plate.
3
Drain off some fat if pan has more than a couple of tablespoons of drippings.
4
Add spring sliced Vidalia onions or leeks, garlic and hot pepper and saute 2-3 minutes then add tomatoes and stir to combine, cover pan.
5
Shake pan occasionally and cook until tomatoes begin to burst, 6-8 minutes.
6
Uncover pot and mash up tomatoes with wooden spoon, add wine and stir a 1-2 minutes.
7
Season the sauce with some salt and black pepper to taste, then reduce the heat to low.
8
When pasta is ready, add a ladle of starchy water to sauce along with parsley, bacon and bucatini, toss 1-2 minutes with an extra tablespoon EVOO.
9
Turn off heat and toss in basil and cheese, serve immediately.

1050

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: salt, 1 lb bucatini pasta, 1 tablespoon extra virgin olive oil, plus some extra, 8 slices smoky bacon, chopped, and more.

Yes, Bucatini With Bacon, Tomato and Green Onions falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bucatini With Bacon, Tomato and Green Onions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions