Pasta with Bacon, Tomatoes, & Cheese

I heard a few months ago that thanks to the drought we experienced over the summer, that not only will the cost of produce be going up, but also bacon prices.  So the last few weeks I've been doing what any normal bacon-love would do: stocking up every time I get groceries.  I haven't seen the price change yet at my grocery store, but until I do I'm going to keep buying packs and storing them in my freezer.

As a result, I have a nice little Bacon Stash living in my deep freezer.  And since I still have some tomatoes slowly ripening on my china cabinet, I figured that was Fate's way of telling me to make this dish.

You're welcome. ;)

Pasta with Bacon, Tomatoes, & Cheese
Recipe adapted from Rachael Ray
Prep time: 10 minutes   Cook time: 15 minutes

1 lb whole wheat penne
4 slices bacon, chopped
1 medium onion, chopped
4 garlic cloves, minced
1/4 tsp red pepper flakes
Salt and freshly ground black pepper
1/2 cup white wine
1/2 cup chicken stock or broth
1 pint grape tomatoes
1 1/2 cups shredded mozzarella
2 tbsp chopped fresh basil OR 1 tsp dried basil
1/2 grated Parmesan

1.  Bring a large pot of salted water to a boil over high heat.  Add the pasta and cook according to package directions.  Before draining, reserve about 1 cup of the starchy pasta water

2.  While the pasta cooks, preheat a large skillet over medium-high heat.  Add the chopped bacon and cook, stirring every now and then, until crispy (5-7 minutes).  Because you never remove the bacon, and keep adding liquids that will soften it a little, you want it extra crispy.

Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmm.....

3.  Add the onions, garlic, red pepper flakes, and a little salt and pepper.  Cook, stirring frequently, for about 5 minutes, or until the onions start to brown.

By this point you may need a towel to wipe up the drool.

4.  Add the white wine and cook for 1 minutes.  Add the chicken stock, bring up to a bubble and let simmer for 2 minutes.

Ok so not much to look at now but AMAZING to smell!

5.  Add the grape tomatoes and cook for a few minutes, just to start them getting hot and ready to burst.  Add the cooked, drained pasta and toss to coat in the sauce.  If it looks too dry, add some of the reserved pasta water.

I also have these pear-shaped heirloom tomatoes that need eating.

6.  Turn off the heat and add the cheeses and basil.  Stir to combine.

Cheese! Glorious cheese!

This is a comforting, carb-alicious dish with BACON and CHEESE.  Anything else I need to say to convince you to try this? ;)  I do like to cut the richness of this by serving it with a tossed salad.