Tomato, Basil, and Bacon Pappardelle

Steps

1. 1Cut 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.
2. 2Heat a large non-stick pan over medium heat. Cook the bacon until partially cooked, about 4-5 minutes.
3. 3Stir 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.
4. 4While 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).
5. 5Turn the heat underneath the pan with the bacon and tomatoes down to medium-low. Stir in the garlic and cook for one minute.
6. 6Pour in the half and half and stir constantly until creamy and slightly thickened.
7. 7Use 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.
8. 8For a creamier consistency, add reserved pasta water (about 2 tablespoons at a time), and toss to combine. Add more as needed.
9. 9Taste and season with salt and pepper. Serve hot!