A rich and creamy pasta dish featuring a luscious tomato sauce infused with crispy bacon and aromatic herbs.
Cook the bacon in a large skillet over medium heat until crispy.
Cooking the bacon slowly over medium heat ensures it becomes crispy without burning.
Remove the bacon from the skillet and place it on a paper towel to drain. Reserve 1 tablespoon of the bacon grease in the skillet.
Draining the bacon on a paper towel removes excess grease, making the dish less oily.
Add the chopped onion to the skillet and sauté until softened, about 5 minutes.
Stir the onions frequently to prevent them from sticking to the skillet.
Stir in the minced garlic and cook for an additional minute until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Add the crushed tomatoes, heavy cream, red pepper flakes, and salt to the skillet. Stir well to combine.
Mixing the cream with the tomatoes creates a rich and smooth sauce.
Simmer the sauce over low heat for 20 minutes, stirring occasionally.
Simmering allows the flavors to meld together beautifully.
Meanwhile, cook the pasta in a large pot of boiling salted water according to package instructions. Drain well.
Adding salt to the pasta water enhances the flavor of the pasta.
Crumble the cooked bacon and stir it into the sauce along with the chopped basil and parsley.
Adding the herbs at the end preserves their fresh flavor.
Toss the cooked pasta with the sauce until well coated.
Tossing the pasta with the sauce ensures every piece is evenly coated.
Serve the pasta in bowls and garnish with grated parmesan cheese.
Serving the pasta immediately ensures it is hot and fresh.
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