Simmering smoky, rich bacon in tangy tomatoes creates a tender, flavorful sauce infused with garlic and shallots. This bright and comforting pasta dish is easy to prepare and perfect for a regular meal.
Hover over highlighted words in the instructions to see ingredient amounts.
Bring a large pot of water to a boil, season generously with salt, then add the spaghetti and cook a minute less than the packaging directs for al dente. Reserve ½ cup cooking water and drain pasta.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Once hot and shimmering, add the bacon and cook, stirring regularly, until golden brown and crisp, about 7 minutes. Turn heat down to medium-low and carefully pour off and reserve all but tablespoons of the bacon fat in the pan.
Add the shallot and garlic to the skillet and cook, stirring frequently, until softened, 1 to 2 minutes. Add crushed red pepper if using, then stir in the crushed tomatoes. Cover and simmer until the bacon is tender, about 10 minutes.
Uncover the skillet and stir in enough reserved pasta water to achieve your desired saucy consistency. Season with salt and black pepper. Add the pasta and toss with the sauce using tongs to coat.
Serve, if desired, with a drizzle of the reserved bacon fat and more black pepper.