4 Servings 20 min Cook
4 Oz Bacon
1 1/4 Cup, grated Parmesan Cheese
3 Cup cherry tomatoes Cherry Tomatoes
6 Cloves, minced Garlic
4 Tbsp, chopped Basil
1/4 Tsp Red Peppers
12 Oz Pasta
1/4 Cup Olive Oil
Cook and coarsely chop bacon.
Cook pasta 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; saut until bacon is crisp, about 4 minutes.
Add tomatoes; saut until soft, about 4 minutes.
Transfer tomato mixture to pot with pasta.
Add 3/4 cup cheese and 1/3 cup 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 basil.
Serve remaining cheese alongside.