Linguine with Pancetta and Sauteed Cherry Tomatoes

Ingredients

• Bacon

  Raw, cured pork

  4 oz or 113g

• Parmesan cheese

  Shredded

  1 ¼ cup or 100g

• Cherry tomatoes

  Red, ripe, raw, year round average

  3 cup cherry tomatoes or 447g

• Garlic

  Raw

  6 cloves, minced or 18g

• Basil

  Fresh

  8 tbsp, chopped or 21g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Spaghetti

  Dry, unenriched

  12 oz or 340g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

Directions

1. Cook the bacon until crisp, then coarsely chop.
2. Cook the pasta in a pot of boiling salted water until al dente. Drain, reserving 1 cup of the cooking liquid, and return the pasta to the pot.
3. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and stir for 30 seconds. Add the bacon and crushed red pepper, sautéing until the bacon is crisp, about 4 minutes. Add the cherry tomatoes and sauté until soft, about 4 minutes.
4. Transfer the tomato mixture to the pot with the pasta. Add 3/4 cup of Parmesan cheese and 1/3 cup of basil. Toss over medium heat until the cheese melts and the sauce coats the pasta, adding reserved cooking liquid by 1/4 cupfuls if dry. Season with salt and pepper. Transfer to a serving bowl and sprinkle with additional basil. Serve the remaining cheese on the side.