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1
Prepare a mise-en-place by finely dicing garlic and onion and assembling ingredients.
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2
Put well-salted water on to boil.
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3
Begin by frying bacon in a heavy-bottomed saucepan, until crisp.
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4
Set aside on a plate lined with a paper towel.
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5
In the same pan, keep at least 2 tablespoons of the grease (if not more), and add diced onion.
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6
Cook until onions have sweated (a few minutes).
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7
Add garlic.
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8
Continue to saute until fragrant (a minute more).
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9
Add a good amount of salt and pepper to taste.
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10
Deglaze the pan with the wine.
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11
Allow to reduce by about half.
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12
Add tomato paste.
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13
Add tomatoes.
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14
Stir to make a tomato sauce.
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15
Allow to simmer for a few minutes.
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16
Taste.
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17
Adjust salt and pepper.
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18
Break up reserved crisp bacon into tiny peices and stir into sauce.
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19
Cut the heat to medium low and stir in yogurt by the tablespoon until youve achieved desired consistency and color (about 1/4 to 1/2 cup).
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20
I look for a dark pink color and taste often to keep the smoky bacon flavor shining through.
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21
Allow to simmer slowly while cooking pasta.
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22
For best results, dont overcook those noodles!
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23
Al dente please!
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24
When pasta is cooked, drain and toss lighly with good tasting olive oil.
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25
Stir noodles into the sauce to coat.
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26
Allow the two to marry.
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27
If sauce is too thick, lighten it with a bit of the pasta water.
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28
Garnish each plate with freshly chopped flat leaf parsley and grated cheese.
