The Bacon Sauce

The Bacon Sauce


Everyone loves pasta, but with this sauce you will have a totally new dish.  Make ahead and boil your favorite pasta (tastes best with thick spaghetti) to have dinner ready in a few minutes!   I like to make a large quantity and use the leftover, a couple of days later.


  • 8 large bacon slices
  • 1 medium onion, chopped
  • 1 large can whole-peeled tomatoes (28 oz or about 800 g), pulsed as per instructions below*
  • 1/2 teaspoon garlic powder
  • 1 teaspoon sugar
  • 2 teaspoons Greek Extra Virgin Olive Oil
  • 5 tablespoons heavy cream
  • Salt & pepper to taste

*Note: For all the recipes that call for tomato I always use whole canned tomatoes -unless I have fresh tomato on hand-  and, depending on the recipe I either (a)  pulse without the can juice into a food processor for just a few seconds, until crushed, used for this recipe, or (b) pulse into a food processor with the can juice, for a longer time, until pureed for a smooth sauce, or (c) dice the tomatoes with a paring knife for diced tomatoes.

In a large non-stick pan with lid, heat 1 teaspoon olive oil, and fry bacon on both sides for a few minutes. Remove bacon and let extra fat drain over paper towel.  Chop into about 1/4 inch (or 1 cm) pieces.  Set aside.

Discard fat from pan and wipe pan with paper towel. Add 1 teaspoon olive oil and the chopped onion and cook for a couple of minutes until soft.  Add crushed tomatoes, plus the juice from the tomato can, garlic powder, sugar, salt & pepper.  With lid on top, cook sauce for about 20 minutes over low-medium heat.  When ready, add bacon pieces and heavy cream, bring to boil for about 30 seconds.

Serve on top of your favorite pasta. I personally think that grated cheese isn’t needed!

The Bacon Sauce




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Hi! I'm Angelica! For the last ten years I've been sharing my cooking, home projects and ideas with my sister Irene. "Once Again, My Dear Irene" is just an extension of our daily chats. Moreover "My Dear Irene" Continue Reading