This Tomato, Chilli & Bacon Fettuccini is my go-to pasta dish, offering a quick and delightful meal in just 20 minutes. The recipe never disappoints, delivering a seriously delicious flavour profile. Although I love the hit of chilli, it’s easily customisable, and you can omit it, especially when catering to kids. This dish used to be a staple during our camping trips – its tastiness and minimal ingredient requirements make it a simple yet scrumptious choice, suitable for various occasions.
Begin by sautéing onions, garlic, chilli, and bacon until the bacon crisps up. Introduce the smoky paprika and herbs for an extra kick of flavour. To harmonise the elements, swirl in a touch of cream, creating a luscious sauce. Finally, toss the al dente fettuccini through the vibrant mixture.
Back in the days when it was just me and the kids, I used to whip up this dish regularly. It was my go-to – easy, quick, and budget-friendly, fitting perfectly into my lifestyle at the time. For a heartier serving, I’ve adjusted the quantity to cater to four adults or two with the luxury of leftovers for the following day’s lunch. Leftovers, being my absolute favourite, always add an extra layer of enjoyment to the meal!
Ingredients required for tomato, chilli & bacon fettuccini
- Fried fettuccini
- Garlic
- Bottled crushed chilli – or dried chilli flakes
- Red onion – can also use brown
- Shortcut bacon
- Smoked paprika
- Dried mixed Italian herbs – or use regular dried mixed herbs
- Can of finely chopped tomatoes – can also used diced, crushed, cherry etc
- Thickened cream
How to make
- Cook Fettuccini:
- Boil fettuccini in a large saucepan of salted boiling water according to the package instructions. Drain, saving 1/3 cup of the cooking liquid.
- Prepare Sauce Base:
- Heat oil in a frypan over medium-high heat. Sauté garlic, chilli, onion, and bacon, stirring for 4-5 minutes until onion is soft and bacon is browned. Stir in paprika and herbs, cooking for an additional minute.
- Simmer Tomato Cream Sauce:
- Introduce tomatoes and thickened cream to the pan. Simmer for 3-4 minutes until the sauce slightly thickens.
- Combine and Garnish:
- Add the cooked pasta to the pan, tossing to coat. Adjust the sauce consistency with some of the reserved cooking water. Season with sea salt and pepper. Divide the pasta among serving bowls and garnish with parsley or basil and grated Parmesan cheese.
Expert tips
- Pasta Variety:
- Experiment with different pasta shapes to suit your preference. Penne, fusilli, spaghettini, or linguini all work well with this recipe.
- Tomato Options:
- Utilise a variety of canned tomatoes such as diced, crushed, or cherry tomatoes to add different textures to the dish. Alternatively, a quality store-bought tomato pasta sauce, around 400g-500g, can be a time-saving option. Brands like Barilla offer a reliable pre-made sauce.
- Chilli Customisation:
- Tailor the level of heat to your liking by using fresh, dried, or bottled crushed chilli. Alternatively, omit it altogether for a milder version. Adjust the quantity based on your spice preference.
- Reserve Pasta Cooking Water:
- Before draining the pasta, reserve some of the cooking water. This starchy water adds flavour and helps to create a creamy texture in the sauce. When tossing the al dente pasta with the sauce, incorporate this reserved water as needed to achieve the desired consistency.
- Balanced Flavors:
- Taste the dish before serving and adjust the seasoning if necessary. The balance of salt, pepper, and any additional herbs is crucial for a well-rounded pasta.
- Fresh Herbs Garnish:
- Sprinkle freshly chopped herbs like parsley or basil over the pasta just before serving for a burst of freshness and added aroma.
- High-Quality Ingredients:
- Use high-quality bacon for a richer flavour. Quality ingredients can enhance the overall taste.
- Grated Pecorino or Parmesan:
- Finish the dish by grating some Pecorino or Parmesan cheese over the top for a cheesy element. This adds a layer of richness to the final presentation.
Serving suggestions
- Grated Parmesan and Fresh Basil:
- Sprinkle freshly grated Parmesan cheese over the pasta and garnish with fresh basil leaves for a classic combination.
- Garlic Bread or Baguette Slices:
- Serve alongside slices of garlic bread or a crusty baguette to soak up the sauce.
- Cherry Tomato Salad:
- Pair with a refreshing cherry tomato salad dressed in olive oil, balsamic vinegar, and fresh herbs.
- Rocket or Spinach Topping:
- Pile a handful of rocket or spinach on top of the pasta just before serving to add a vibrant, leafy element to the dish.
- Roasted Vegetables:
- Roast your favourite vegetables (such as cherry tomatoes, capsicums, or zucchini) and toss them with the pasta for an extra layer of flavour and nutrition.
- Lemon Zest and Parsley Garnish:
- Grate some lemon zest over the pasta and garnish with chopped fresh parsley for a zesty and herbaceous touch.
- Crushed Red Pepper Flakes:
- For those who enjoy an extra kick of heat, provide crushed red pepper flakes on the side, allowing individuals to adjust the spice level to their liking.
- Burrata or Mozzarella Balls:
- Add creaminess by serving the pasta with burrata or small mozzarella balls, creating a luscious and indulgent texture.
Tomato, Chilli & Bacon Fettuccini
Ingredients
- 400g dried fettuccini
- 2 cloves garlic, finely chopped
- 2 teaspoons bottled crushed chilli (or 1 teaspoon dried chilli flakes)
- 1 red onion, finely sliced
- 200g shortcut bacon, fat trimmed and thinly sliced
- 1 ½ teaspoons smoked paprika
- 1 teaspoon dried mixed Italian herbs (or use regular dried herbs)
- 400g can finely chopped tomatoes (I used Mutti)
- ⅓ cup thickened cream
TO SERVE
- Roughly chopped parsley or basil leaves
- Grated parmesan cheese
Instructions
- Cook fettuccini in a large saucepan of boiling salted water according to packet directions. Drain, reserving 1/3 cup of the cooking liquid.
- Meanwhile, heat 1 tablespoon oil in a frypan over medium high heat. Add garlic, chilli, onion and bacon, cook, stirring for 4-5 minutes or until onion is soft and bacon is browned. Stir in the paprika and herbs, cook 1 minute.
- Add tomatoes and thickened cream to pan and simmer for 3-4 minutes or until sauce has thickened slightly. Add pasta and toss to coat adding a little of the reserved cooking water if required to loosen the sauce. Season well with sea salt and pepper to taste. Divide pasta between serving bowls and garnish with parsley or basil and grated parmesan cheese.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - NUTRITIONAL INFORMATION
The provided nutritional information serves as a general guide and may not be exact. It does not encompass any serving suggestions or sides that may be paired with the dish. Variations in specific brands, portion sizes, and additional ingredients can influence the accuracy of the nutritional values.
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