Konrad's Rustic Bacon Pasta
A hearty pasta dish featuring smoky bacon, sweet carrots, crunchy celery, and a rich tomato and chicken broth sauce that brings it all together wonderfully.
Ingredients
- 300 g pasta (such as penne or fusilli)
- 6 slices bacon, chopped
- 2 medium tomatoes, diced
- 1 1/2 cups chicken broth
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- to taste salt and black pepper
- 1 tablespoon olive oil
Instructions
- Cook the pasta in salted boiling water until al dente according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add the chopped bacon and cook until crisp, about 6-8 minutes.
- Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the skillet.
- Add the diced carrots and celery to the skillet and sauté in the bacon fat until they start to soften, about 5 minutes.
- Add the diced tomatoes and cook for another 3-4 minutes until they begin to break down.
- Pour in the chicken broth, stir well, and bring to a simmer. Let cook for about 7 minutes until the vegetables are tender and the sauce has reduced slightly.
- Return the cooked bacon to the skillet, stir to combine, and season with salt and black pepper to taste.
- Add the cooked pasta to the skillet and toss well to coat everything evenly with the sauce.
- Serve warm, garnished with extra ground black pepper or fresh herbs if desired.
