Spaghetti
- 8 ounces bacon (or pancetta) sliced into lardons
- 1 yellow onion peeled and diced
- 2 tablespoons butter
- 3 Roma tomatoes diced
- 1 pint cherry tomatoes some halved, some left whole
- 16 ounces spaghetti
- Salt and pepper to taste
Dry Spice Mixture
- 2 teaspoons crushed red pepper
- 1 teaspoon dry parsley
- 1 teaspoon dehydrated onion
- 1 teaspoon dehydrated garlic
Fry the Bacon:
Meanwhile, begin the sauce. Add the bacon to a wide pot and turn the heat to medium. Cook, stirring regularly, for 8-10 minutes or until all the fat is rendered and the bacon is crispy. Drain off all but 1 tablespoon of bacon fat.
Cook the Aromatics:
Add the butter to the bacon. Once melted and frothy, add onion to the bacon and cook for 10-12 minutes over low heat or until the onion is soft and translucent. If needed, season with salt and pepper.
Prepare the Dry Spice Mixture:
Finish the Spicy Spaghetti:
Pour the reserved pasta cooking water into the sauce and bring to a boil. Reduce heat, taste and season to your preferences, and then add the cooked pasta and toss to combine with the sauce until the spaghetti is glossy and coated. Turn off the heat.
Serving: 175g | Calories: 711kcal | Carbohydrates: 99g | Protein: 23g | Fat: 26g | Sodium: 296mg | Fiber: 8g | Sugar: 10g | Vitamin C: 46mg