Spaghettini with Bacon and Basil

Spaghettini with Bacon and Basil

Ingredients

12 ounces spaghettini

1/4 cup olive oil

6 garlic cloves, chopped

4 ounces bacon, chopped

1/4 teaspoon dried crushed red pepper

1 1/2 pounds cherry tomatoes

3 tablespoons shredded basil

1 1/4 cups grated Parmesan cheese, divided

salt and freshly ground pepper to taste

Method

Cook spaghettini in pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup liquid. Return pasta to pot.

Meanwhile, heat oil in large skillet over medium-high heat. Add garlic; stir 30 seconds. Add bacon and crushed red pepper; sauté until bacon is crisp, about 4 minutes. Add tomatoes; sauté until soft, about 4 minutes.

Transfer tomato mixture to pot with pasta. Add 3/4 cup cheese and 2 tablespoons basil. Toss over medium heat until cheese melts and sauce coats pasta, adding cooking liquid by 1/4 cupfuls if dry. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining tablespoon of basil. Serve remaining cheese alongside.