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Spaghetti with Bacon & Toasted Breadcrumbs

  • Author: Living the Gourmet
  • Total Time: 25 minutes
  • Yield: 4 1x


  • 1 cup diced tomatoes
  • 1 cup fresh Italian Parsley – stems removed, loosely packed and a rough chop
  • Fresh basil leaves – about ½ cup loosely packed
  • 1 head of garlic – roughly chopped
  • ¼ lb. bacon – cooked crispy and chopped
  • 2 tbs. olive oil
  • 4 tbs. butter
  • ½ tsp. red pepper flakes
  • 1 tsp. sugar
  • ½ tsp. black pepper
  • 1 tsp. salt
  • ¼ cup wine
  • 3 tbs. fresh lemon juice
  • ¼ cup fresh parmesan cheese or Romano cheese – grated
  • ½ cup plain bread crumbs
  • 1 lb. of your favorite pasta


  • Prepare the bacon to a nice crisp and set aside.
  • Heat a large cast iron frying pan.
  • Add the diced tomatoes to the dry pan.  Sprinkle the tomatoes with the sugar. 
  • Let the tomatoes cook down.
  • Add the garlic, butter and olive oil.  Add the salt, black pepper and red pepper flakes to the pan and toss.
  • Allow the garlic to become fragrant and soften.
  • Add the wine and the lemon juice and the grated parmesan cheese; continue to cook on a gentle heat for a few minutes then remove from the heat.
  • Prepare the pasta as directed in salted water.
  • In a small cast iron frying pan, heat 2 – 3 tbs. of olive oil, 2 – 3 cloves of garlic chopped, 2 tbs. chopped parsley, pinch of salt and a few grinds of black pepper.
  • Let the bread crumbs cook until a nice golden color is achieved.
  • Drain the spaghetti and add to the sauce.
  • Mix the golden bread crumbs into the pasta; add the bacon, extra fresh parsley, fresh ripped basil leaves, small drizzle of olive oil and extra grated cheese.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
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