Linguine with Pancetta and Sauteed Cherry Tomatoes

Ingredients

• Bacon

  Raw, cured pork

  12 strip or 144g

• Spaghetti

  Dry pasta, enriched

  12 oz or 340g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Garlic

  Raw

  6 cloves, minced or 18g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Cherry tomatoes

  Red, ripe, raw, year round average

  3 cup cherry tomatoes or 447g

• Parmesan cheese

  Shredded

  1 ½ cup or 120g

• Basil

  Fresh

  8 tbsp, chopped or 21g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Cook the bacon in a skillet over medium heat until crisp. Transfer to a board to cool slightly, then coarsely chop.
2. Bring a large pot of well-salted water to a boil. Cook the spaghetti until al dente. Reserve 1 cup pasta cooking water, then drain and return the pasta to the pot.
3. In a large skillet, heat the olive oil over medium-high heat. Add the minced garlic and cook, stirring, for about 30 seconds.
4. Stir in the red pepper flakes and the chopped bacon and cook 1–2 minutes. Add the cherry tomatoes and sauté until they begin to burst and soften, about 3–4 minutes.
5. Transfer the tomato-bacon mixture to the pot with the pasta. Add three-quarters of the Parmesan and about half of the basil, tossing over medium heat until the cheese melts and the sauce lightly coats the pasta, adding splashes of reserved cooking water as needed.
6. Season to taste with salt and pepper, garnish with more basil, and serve with the remaining Parmesan.