This is probably one of the most delicious pasta dishes that I’ve made in awhile. I combined two recipes from Food Network Magazine, Spaghetti Carbonara and Penne with Pomodoro Crudo. The latter is from Mario Batali’s recent book, Molto Gusto, which was published in the May issue. I combined the two recipes to make a lighter, summer version, here’s a picture (sorry for the poor quality-I was starving so snapped a shot and dug in) and below is the recipe.
Farfalle con Pancetta e Pomodoro
- 4 slices bacon, cut into 1/2-1″ pieces
- 3 garlic cloves, minced
- Extra-Virgin Olive Oil (enough to cover the bottom of a medium pan)
- 1/2 teaspoon Oregano
- 1/2 teaspoon Rosemary
- 1/2 teaspoon Thyme
- 1/4 cup water
- 1/2 box Farfalle (or other pasta)
- 3-4 tomatoes, cut into 1/2″ pieces
- 1 tablespoon of olive oil
- 3 bay leaves, torn into small pieces
- Pinch of salt
- Pinch of sugar
- Parmesan Cheese to garnish
- Combine olive oil, bacon, garlic, oregano, rosemary, thyme and water in medium frying pan. Cook over medium-high heat for about 12-13 minutes, until the water evaporates and the bacon is cripy.
- Bring water to a boil in a large pot. Add pasta and cook according to directions on box, until al dente.
- Reserve 1/4 cup of pasta water when pasta is cooked. In the same pot, sans pasta, add tomatoes, olive oil, bay leaves, salt and sugar to water. Bring to a simmer over medium-high heat.
- Add pasta and bacon to tomatoes, toss to coat pasta and combine all elements. Garnish with parmesan cheese.
Enjoy! Let me know what you think, and thanks for the inspiration from Mario Batali and Food Network Magazine!