Spaghettini with Bacon and Basil

By ninebirch

Spaghetti

Ingredients

• 12 ounces spaghettini
• 1/4 cup olive oil
• 6 garlic cloves, chopped
• 4 ounces bacon, chopped
• 1/4 teaspoon dried crushed red pepper
• 1 1/2 pounds cherry tomatoes
• 3 tablespoons shredded basil
• 1 1/4 cups grated Parmesan cheese, divided
• salt and freshly ground pepper to taste

Details

Servings 4

Preparation

Step 1

Cook spaghettini in pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup liquid. Return pasta to pot.


Meanwhile, heat oil in large skillet over medium-high heat. Add garlic; stir 30 seconds. Add bacon and crushed red pepper; sauté until bacon is crisp, about 4 minutes. Add tomatoes; sauté until soft, about 4 minutes.


Transfer tomato mixture to pot with pasta. Add 3/4 cup cheese and 2 tablespoons basil. Toss over medium heat until cheese melts and sauce coats pasta, adding cooking liquid by 1/4 cupfuls if dry. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining tablespoon of basil. Serve remaining cheese alongside