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Roman-Style Spaghetti with Tomatoes and Bacon

Need a go-to recipe for spaghetti? Try this simple classic the whole family will love, with fresh tomatoes, savory bacon, and just a dash of red pepper.

Serves 4
Ready in 21 mins
Prep time 10 mins
Cooking time 11 mins
442 calories per serving


> ½ (16 oz) pkg spaghetti
> 4 slices bacon
> 1 pint cherry tomatoes
> ¼ tsp red pepper flakes
> 1 tbsp tomato paste
> ½ (14.5 oz) can diced tomatoes 
> ½ cup grated Parmesan cheese


Prepare the pasta according to package directions until al dente. Drain, reserving ½ cup of pasta water.
Meanwhile, cut the bacon into large chunks. Heat a large nonstick skillet or frying pan over medium-high heat. Add the bacon and cook, stirring occasionally, for about 5 min., or until lightly browned. Halve the cherry tomatoes.
Add the red pepper flakes, cherry tomatoes, and tomato paste to the bacon and cook for 2–3 min., stirring often.
Add the diced tomatoes, reduce heat to medium and simmer for another 2 min. Add the spaghetti and reserved pasta water to the pan and cook for 1 min. Divide among 4 bowls and serve with a garnish of Parmesan cheese.


Use a serrated knife when cutting tomatoes to easily slice through the skin. For a fresh finish, serve with chopped parsley.

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