One large deep saute pan for the sauce and mixing in the noodles
Ingredients
For the noodles
1poundfettuccine, spaghetti, or penne pasta
water for boiling pasta
For the sauce
8ozbacon
1TbspOlive Oil
4clovesgarlicchopped
1tspsmoked paprikaor red pepper flakes
14.5-15ozcanned diced tomatoes
1tsporegano
1/3cupPlus 2 tbsp heavy cream
1handfulPecorino Romano or Parmigianashredded
1-2tbspReserved pasta water
salt and pepper
fresh basil leavesoptional
Instructions
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions (or al dente). Reserve 1-2 tbsp of pasta water.Drain and set aside.
Cook bacon in a large sauté pan over medium heat until crispy. Set aside and reserve two tablespoons of fat from the pan.
Over medium heat add olive oil, reserved bacon fat, the chopped garlic, and smoked paprika or red pepper flakes to the pan that you cooked the bacon in and cook until just fragrant, about 30 seconds.
Immediately add diced tomatoes to the pan to keep garlic from burning and simmer until the liquid is reduced and the tomatoes have thickened. Season with a touch of salt and pepper.
Once the tomato sauce has slightly thickened add the heavy cream and stir. Lower the heat to low and stir in the cooked pasta and reserved pasta water.Stir until it all comes together and thickens slightly, and season with salt and pepper again (if needed). Add a few fresh basil leaves and stir (optional).
Shave some of the fresh Pecorino Romano or Parmigiana on top and toss in chopped bacon.
Serve immediately and top with more cheese, bacon and black pepper.
Video
Notes
If you don't have red pepper flakes or smoked paprika you can omit them from the recipe. The smoked paprika adds a smoky flavor or the red pepper flakes will add very subtle heat.
If you like more heat or spice you can add more of either of these to taste.
If you don't want to use the bacon fat, you can drain it from the pan and use olive oil instead.
If you want an even creamier sauce you can a bit more heavy cream.