If smoky bacon, creamy tomato sauce, and pasta are your thing, this recipe is going to become a favorite very quickly.
This dish is rich, comforting, and packed with flavor. The pecan smoked bacon adds incredible depth, while the white wine, garlic, crushed tomatoes, and heavy cream create the most luxurious silky sauce. Tossed with pasta, butter, and plenty of pecorino Romano cheese, it’s the kind of meal that feels restaurant-worthy right at home.
I served mine with a glass of Cabernet and fresh greens picked from my garden, and honestly, it was perfection.
The best part? This recipe is simple enough for a weeknight dinner but impressive enough for guests. I’ve made it several times now, and it’s always a huge hit.
Why You’ll Love This Pasta
- Smoky, creamy, and slightly spicy
- Rich flavor from pecan smoked bacon
- Perfect balance of tomato and cream
- Restaurant-quality comfort food
- Great with linguine or fusilli
- Pairs beautifully with red wine
Smoky Pasta with Bacon
Ingredients
- 12 oz thick-cut bacon, sliced into ½-inch strips
(I used pecan smoked bacon from the butcher) - 1 tsp organic extra virgin olive oil
- 1 small organic sweet onion, finely chopped
- 4 cloves organic garlic, thinly sliced
- 1/2 cup white wine
- 28 oz can organic crushed tomatoes
- 1 tbsp fresh organic Italian parsley
- 2 tsp or more hot red pepper flakes
- 1/2 to 3/4 cup heavy cream
- Sea salt
- 1 lb pasta
(linguine or fusilli work great) - 1 tbsp grass-fed butter
- Pecorino Romano cheese
Instructions
1. Cook the Bacon
In a large wide skillet or sauté pan, heat the olive oil over medium heat. Add the bacon strips and stir to coat. Cook slowly until crisp and browned, about 10–12 minutes. Remove with a slotted spoon and drain on paper towels.
2. Sauté the Aromatics
If there is too much bacon fat in the pan, carefully pour some off. Leave about 2–3 tablespoons. Add the onion and garlic and sauté over medium heat until fragrant, about 1 minute.
3. Build the Sauce
Return the bacon to the pan. Pour in the white wine and deglaze the pan, scraping up all the flavorful browned bits from the bottom.
Lower the heat and add the crushed tomatoes. Stir in parsley, red pepper flakes, salt, and pepper.
4. Simmer
Allow the sauce to simmer for about 20 minutes.
5. Cook the Pasta
While the sauce simmers, cook the pasta in salted water until just under al dente. Reserve 1 cup of pasta water before draining.
6. Add the Cream
Stir the heavy cream into the sauce. The color will turn from pink to a beautiful rusty orange. Simmer gently until the pasta is ready.
7. Finish the Pasta
Add the pasta directly into the sauce over low heat. Toss well to coat.
Stir in:
- About 1/2 cup pecorino Romano
- 1 tablespoon butter
If needed, add a splash of reserved pasta water to loosen the sauce and create a glossy finish.
Taste and adjust seasoning.
8. Serve
Top with extra grated pecorino Romano and more red pepper flakes.
Serve hot with a glass of Cabernet and fresh greens on the side.
Tips for the Best Pasta
- Don’t overcook the pasta
- Reserve plenty of pasta water for a silky sauce
- The butter gives the sauce a beautiful glossy finish (you can add more)
- Use good-quality pecorino Romano for the best flavor
- The longer the bacon cooks slowly, the smokier and crispier it becomes
Final Thoughts
This smoky pasta is comforting, indulgent, and packed with flavor in every bite. The smoky bacon paired with creamy tomato sauce and sharp pecorino Romano creates such an elevated taste without being complicated to make.
This is one of those dishes you’ll crave again and again.
Want more recipes like this?
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