For 4 people: 200 g bacon, 40 ml olive oil, 1 onion, 1 red onion, 2 cloves of garlic, 1 tsp rosemary needles (chopped), 1 pinch of chili flakes, 800 g diced canned tomatoes, 2 heaped tbsp tomato paste, 1 tsp balsamic vinegar, ½ tsp sugar , 50 g grated parmesan, 2 handfuls of cherry tomatoes, 350 g spaghetti, ½ bunch of parsley (chopped), salt and pepper.
I got this recipe from Chelsea Winter’s cookbook Homemade Happiness. I have to admit that I didn’t want to try it at first because there’s so much bacon in it – it just seemed too unhealthy. But then, at the insistence of my children, I did it after all, o-ton: “Not always so much with vegetables”, and since then we’ve had it regularly because it’s so quick and at the same time wonderfully flavorful and – because of the many carbohydrates – tastes satisfying. To calm my conscience, I always use wholemeal pasta made from emmer, an ancient type of wheat. They taste slightly nutty and not as oaty as noodles made from spelt or whole wheat.
And this is how it works: put on the pasta water and keep it warm to save time later. Dice the bacon and sauté in a large skillet until golden brown, about 10 minutes. Add chopped onions and sauté gently for another 15 minutes. Towards the end add the garlic, rosemary and chili flakes and cook for another 5 minutes. Add the canned tomatoes and their juice, tomato paste, balsamic vinegar, sugar, halved cherry tomatoes and parmesan. Simmer gently for another 5 minutes, stirring occasionally. Cook the noodles, when they are ready stir 80 ml of the noodle water into the sauce. Then add the drained pasta to the sauce. Mix in the parsley. salt and pepper. A green salad goes well with it.