Creamy Bacon Pasta Bake

01Method

1. 1

   Collect all ingredients before starting.

2. 2

   Heat oven to 475°F (245°C). Spread bacon in an even layer across the bottom of a 13x9-inch baking dish. Bake, stirring twice, until the bacon is crisp and has released its fat, 20–25 minutes. Transfer the cooked bacon to a paper-towel-lined plate. Lower oven temperature to 425°F (220°C).

3. 3

   Pour off all but about 2 tablespoons of the rendered bacon fat remaining in the dish. Add the onion, tomato paste, and crushed red pepper directly to the hot fat in the dish, stirring until the onion is thoroughly coated.

4. 4

   Pour in the chicken broth, cream, and wine, then add the salt and about three-quarters of the grated Parmigiano-Reggiano. Stir to combine. Lay the dry spaghetti into the liquid mixture and bake uncovered at 425°F (220°C), stirring every 8–10 minutes, until the pasta is tender and has absorbed most of the sauce, 40–45 minutes.

5. 5

   Remove from the oven and scatter a quarter of the reserved bacon over the top, followed by the remaining Parmigiano-Reggiano and the parsley.

6. 6

   Serve right away, adding extra bacon to each portion as desired.