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Ingredients
5 Bacon slices, finely chopped
1 Medium onion, finely chopped
1 Large garlic clove, finely chopped
1/4 Teaspoon salt
1/4 Teaspoon black pepper
2/3 Cup heavy cream
1/2 Cup drained oil-packed sun-dried tomatoes, finely chopped
1 Pound spaghetti
1/2 Cup finely grated parmesan
2 Tablespoons fresh parsley, chopped
Instructions
Cook bacon in a 12" heavy skillet over moderately low heat, stirring occasionally, until browned and crisp, 6 to 10 minutes.
Transfer bacon with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet.
Add onion, garlic, salt, and pepper to skillet and cook, stirring occasionally, until onion is softened and lightly browned, about 8 minutes.
Add cream, tomatoes, and bacon and simmer until cream is slightly thickened, 2 to 3 minutes. Remove from heat.
Cook pasta in boiling salted water until al dente. Reserve 1 cup cooking water, then drain pasta in a colander.
Add pasta, cheese, and parsley to sauce and toss to coat pasta, adding enough reserved cooking water to thin sauce as desired.