Tomato, Basil, and Bacon Pappardelle Pasta

 Serves 4  from aflavorjournal.com

Ingredients

• 8oz. Uncooked Pappardelle
• 6-8 strips Bacon
• 2 tbsp. Olive Oil
• 2 cup Cherry Tomatoes**
• 1/2 tsp. Red Pepper Flakes***
• 4 cloves Garlic
• 2/3 cup Half & Half (I sub plain yogurt)
• 1/2 packed cup fresh Basil
• 1/2 cup Grated Parmesan
• 1 cup Reserved Pasta Water
• Salt & Cracked Black Pepper

Directions

• Cut the bacon into small bite-size pieces. Cut the cherry tomatoes in half (or for larger tomatoes, cut them into quarters), mince the garlic, and cut the basil into very thin strips.
• Heat a large non-stick pan over medium heat. Cook the bacon until partially cooked, about 4-5 minutes.
• Stir in the olive oil, cherry tomatoes, a pinch of salt, and the red pepper flakes. Cook, stirring occasionally, for 8-10 minutes until the bacon is crispy and the tomatoes are blistered.
• While the tomatoes and bacon are cooking, boil the pappardelle noodles in a large pot of salted water according to package directions, minus one minute (for al dente pasta
• Turn the heat underneath the pan with the bacon and tomatoes down to medium-low. Stir in the garlic and cook for one minute.
• Pour in the half and half and stir constantly until creamy and slightly thickened.
• Use tongs to carefully transfer the cooked noodles directly to the pan (leaving the pasta water in the pot). Sprinkle in the basil and parmesan, and toss to combine the ingredients evenly with the noodles.
• For a creamier consistency, add reserved pasta water (about 2 tablespoons at a time), and toss to combine. Add more as needed.
• Taste and season with salt and pepper. Serve hot!