Spaghetti with Creamy Sun-Dried Tomato Sauce

1. 1

   Cook bacon in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until browned and crisp, 6 to 10 minutes.

2. 2

   Transfer bacon with a slotted spoon to paper towels to drain.

3. 3

   Pour off all but 2 tablespoons fat from skillet.

4. 4

   Add onion, garlic, salt, and pepper to skillet and cook, stirring occasionally, until onion is softened and lightly browned, about 8 minutes.

5. 5

   Add cream, tomatoes, and bacon and simmer until cream is slightly thickened, 2 to 3 minutes.

6. 6

   Remove from heat.

7. 7

   Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente.

8. 8

   Reserve 1 cup cooking water, then drain pasta in a colander.

9. 9

   Add pasta and cheese to sauce and toss to coat pasta, adding enough reserved cooking water to thin sauce as desired.

* Per serving · 4 servings · Values may vary.

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