Imagine a pasta dish that combines the crispy, irresistible crunch of bacon with a rich, smoky tomato sauce that dances on your taste buds. This Paccheri Pasta recipe is not just another dinner - it's a culinary journey that transforms simple ingredients into a restaurant-worthy meal you can create right in your own kitchen. Get ready to impress your family and friends with a dish that looks gourmet but is surprisingly easy to prepare!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 300g paccheri pasta
- 150g bacon, chopped
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. The water should taste like seawater to properly season the pasta.
- While water is heating, dice the bacon into small, uniform pieces. Finely chop the onion and mince the garlic cloves.
- Heat a large skillet over medium-high heat. Add the chopped bacon and cook until crispy and golden brown, rendering its fat, approximately 5-6 minutes.
- Remove bacon with a slotted spoon, leaving the rendered fat in the pan. Add chopped onions to the bacon fat and sauté until translucent and soft, about 3-4 minutes.
- Add minced garlic and smoked paprika to the onions, stirring quickly to prevent burning. Cook for 30-45 seconds until fragrant.
- Pour in the canned diced tomatoes, reducing heat to medium-low. Simmer the sauce for 10-12 minutes, allowing it to thicken and develop deep flavors.
- Meanwhile, add paccheri pasta to the boiling water and cook according to package instructions, typically 12-14 minutes, until al dente.
- Return the crispy bacon to the tomato sauce, stirring to combine. Season with salt and freshly ground black pepper to taste.
- Drain the pasta, reserving 1/2 cup of pasta water. Add the paccheri directly to the sauce, tossing to coat evenly. If needed, add reserved pasta water to adjust sauce consistency.
- Plate the pasta, garnish with freshly chopped parsley, and serve immediately while hot.
Tips
- Salt is Key: Make sure your pasta water is as salty as seawater - this is the secret to perfectly seasoned pasta from the inside out.
- Bacon Technique: Cook bacon slowly to render maximum fat and achieve that perfect crispy texture. Use a slotted spoon to remove it, keeping those delicious drippings in the pan.
- Smoked Paprika Hack: This is the magic ingredient that gives the sauce its deep, smoky flavor. Don't rush the cooking - let it bloom in the pan for maximum taste.
- Pasta Water Trick: Always reserve some pasta water before draining. The starchy liquid helps create a silky, clingy sauce that coats every single paccheri perfectly.
- Timing Matters: Have all your ingredients prepped before you start cooking. This dish comes together quickly, and mise en place is crucial for success.
- Garnish Generously: Fresh parsley isn't just for looks - it adds a bright, fresh note that cuts through the richness of the bacon and tomato sauce.
Nutrition Facts
Calories: 444kcal
Carbohydrates: 65g
Protein: 18g
Fat: 11g
Saturated Fat: 4g
Cholesterol: 34mg
