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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.
Print Recipe
Prep Time 15 mins
Cook Time 25 mins

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.