May 12, 2010

Bacon & Tomato Fettuccine

"For-a-Crowd" Recipes, bacon, Italian, main dish, pasta, stovetop, Thursday, tomatoes

Presented by

42 ratings

Prep time: 21 minutes
cooking time 20 minutes
Servings: 8
Partner: Crusty Italian Bread

My grandfather would joke that all this pasta needed was a little lettuce to be BLT pasta.

Ingredients

8 ounces bacon
3 medium onions, chopped
3 cloves garlic, minced
5 medium tomatoes, finely chopped, or 2 (14 1/2-ounce) cans petite diced tomatoes
1 tablespoon chopped fresh tarragon
1 teaspoon each salt and black pepper
1/4 teaspoon cayenne pepper
16 ounces fettuccine
1/4 cup chopped fresh parsley
3 tablespoons shredded Parmesan cheese

Directions

1

Cook bacon in a large skillet over medium-high heat, turning once, until crisp, about 4 minutes. Drain, reserving 1 tablespoon bacon drippings in skillet. Crumble the bacon.
2

Sauté onions and garlic in reserved bacon drippings until tender, about 2 minutes.
3

Add the tomatoes, tarragon, salt, black pepper and cayenne pepper to skillet and mix well. Cook, stirring occasionally, for 20 minutes.
4

Cook pasta using package directions; drain well.
5

Combine pasta and tomato mixture in a serving bowl. Sprinkle with parsley, crumbled bacon and Parmesan. Serve immediately.

Grandma's Secret Trick

When there were 3 onions to chop, Grandma used a food processor. She used the slicing blade and cut the onions into quarters before dropping them into the feeder tube. She removed any large uncut pieces and either chopped or discarded them.