Tomato Bacon Pasta • Just One Cookbook

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Recipe Highlights

Tomato Bacon Pasta is one of those reliable recipes you’ll reach for when you want something comforting, quick, and full of flavor. Crispy bacon builds the savory base, tomatoes add brightness, and pasta water brings everything together into a cohesive sauce that coats every strand.

• Fast and weeknight-friendly – Ready in about 30 minutes with minimal prep
• Big flavor, simple ingredients – Bacon, tomatoes, garlic, and onion do all the work
• Light yet satisfying – No cream, just a well-balanced tomato sauce

If you love easy pasta dishes, try my Napolitan (Japanese Ketchup Spaghetti), Classic Mentaiko Pasta, and Miso Butter Pasta with Tuna and Cabbage recipes next!

Table of Contents

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Ingredients for Tomato Bacon Pasta

• spaghetti
• canned tomatoes – whole, diced, or crushed, with juice
• applewood smoked bacon
• onion
• garlic
• red chili pepper flakes
• extra virgin olive oil
• salt and freshly ground black pepper
• parsley
• Parmigiano-Reggiano or Parmesan cheese

Find the printable recipe with measurements below.

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How to Make Tomato Bacon Pasta

1. Prep ingredients. Dice the onion, mince the garlic, chop the parsley, and cut the bacon into ¼-inch pieces so everything is ready before you start cooking.

2. Cook the pasta. Cook the spaghetti al dente in a large pot of salted boiling water, reserve some pasta cooking water, and drain.

3. Render the bacon. Heat the olive oil in a skillet over medium heat and cook the bacon until lightly browned and crispy on the edges.

4. Build the sauce. Cook the onion, garlic, and red chili pepper flakes, then season with black pepper and add the tomatoes with their juice. Add reserved pasta water and simmer uncovered until the sauce thickens slightly.
5. Toss and serve. Taste and season again with salt and black pepper. Add the spaghetti and toss to coat. Sprinkle in the parsley and serve topped with freshly grated cheese.

Nami’s Recipe Tips

These simple tips will help you make Tomato Bacon Pasta every time.

• Salt the pasta water well. This is the only chance to season the pasta itself, and it makes a big difference in the final flavor.

• Save the pasta water. The starchy liquid helps loosen the sauce and bind it to the noodles.

• Undercook the pasta slightly. The spaghetti finishes cooking in the sauce, so pull it about a minute early.

• Season the sauce boldly. Make sure the sauce tastes strong before adding the pasta so the flavors don’t get diluted.

• Time it efficiently. If everything is prepped, you can lift the pasta straight from the pot and add it directly to the sauce.

Variations and Customizations

Looking to change things up? Try these easy and tasty ideas!

• Use pancetta instead of bacon. It adds a milder pork flavor without smokiness.

• Add more heat. Increase the red chili pepper flakes or finish with chili oil.

• Change the pasta shape. Penne or rigatoni work well with the chunky sauce.

• Add greens. Toss in spinach or arugula at the end for freshness.
• Try a different cheese. Grated Pecorino Romano is also delicious.

What to Serve with Tomato Bacon Pasta

This pasta works year-round and pairs easily with light sides.

Storage and Reheating Tips

To store: Once Tomato Bacon Pasta has cooled to room temperature, store it in an airtight container in the fridge for up to 2 days.

To reheat: Reheat gently in a skillet over medium heat with a splash of water to loosen the sauce. Stir frequently until warmed through.

FAQs

Can I make this ahead of time?

Tomato Bacon Pasta is best enjoyed fresh, but leftovers keep well for up to 2 days in the refrigerator. The sauce thickens as it sits, so add a splash of water when reheating to restore the texture.

Do I need to use whole tomatoes?

No. Whole, diced, or crushed canned tomatoes all work well. Use what you have—the key is simmering the sauce until it thickens and tastes well-seasoned before adding the pasta.

Why do I need to reserve pasta water?

Pasta water contains starch that helps the tomato sauce cling to the noodles. Adding a small amount creates a smooth, cohesive sauce without needing cream or butter.

Can I make this less spicy?

Yes. Simply reduce or omit the red chili pepper flakes. The pasta will still be flavorful thanks to the bacon, tomatoes, garlic, and onion.

I’d love to hear how yours turned out! 💛 Please leave a star rating and comment below to share your experience. Your feedback not only supports Just One Cookbook but also helps other home cooks discover recipes they can trust.

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To Prepare the Ingredients

• Finely dice ½ onion: Place it cut-side down and make ¼-inch horizontal cuts toward the root, then vertical cuts, and finally slice crosswise for an even dice.

• Cut the leaves off a few sprigs parsley and finely chop them. Set aside for garnish.

• Cut 4 slices applewood smoked bacon into ¼-inch pieces. Mince the garlic or use a garlic press.

To Cook

• Bring a large pot of water to a boil. Add 1½ Tbsp Diamond Crystal kosher salt and 8 oz spaghetti. Cook until al dente, about 1 minute shy of fully cooked. While it’s cooking, prepare your sauce (skip ahead below) so it’s ready for the pasta.When the pasta is ready, reserve ¼ cup cooking water. Drain the spaghetti and set aside; alternatively, if you time your sauce prep right, you could transfer the spaghetti from the pot to your tomato bacon sauce with tongs.Nami’s Tip: Be sure to undercook the pasta slightly, as it will continue to cook when added to the sauce.

• While the pasta is cooking, heat a skillet on medium heat. When it’s hot, add 1 Tbsp extra virgin olive oil and 4 slices applewood smoked bacon. Cook until just browned, about 3–5 minutes.

• When the bacon is crispy on the edges, add the onion.

• Mince 2 cloves garlic (I use a garlic press) and add it to the pan along with ½ tsp red chili pepper flakes. Reduce the heat to medium low and cook, stirring frequently, until translucent.

• Add freshly ground black pepper and 1 can whole peeled or crushed tomato and juice.

• Add ¼ cup pasta cooking water to the sauce and stir. Simmer, uncovered, for 5 minutes or until slightly thickened. Taste and season with more salt and black pepper, as needed.Nami’s Tip: Make sure the sauce has good strong flavor, as adding the pasta will dilute the taste a bit.
• Transfer the spaghetti to the sauce and toss to coat.Nami’s Tip: The pasta will continue to cook here, which is why we undercook it a bit in the boiling water.

• Sprinkle in some of the chopped parsley and toss.

This recipe comes from my blogger friend, Katherine Martinelli. Back in 2012, when I first published this post, it was common for food bloggers to cook a friend’s recipe and feature their blog by sharing it.

Calories: 714kcal, Carbohydrates: 96g, Protein: 23g, Fat: 27g, Saturated Fat: 7g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 29mg, Sodium: 324mg, Potassium: 800mg, Fiber: 6g, Sugar: 9g, Vitamin A: 889IU, Vitamin C: 31mg, Calcium: 109mg, Iron: 4mg

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Editor’s Note: This post was originally published on January 23, 2012, and republished on January 28, 2026, with new images and a slightly revised recipe.