Spirelli, Bacon & Bell Pepper Sauce

This is the kind of weeknight pasta Italians have been throwing together for decades. Bacon and onion sweat into the bottom of the pan, then thin slices of sweet red bell pepper soften in the rendered fat, and tricolor spirelli (twisty corkscrews) catch all that flavor in their grooves.

The key move is not draining the bacon fat. Those salty drippings are the entire sauce. Adding butter at the very end gives the sauce body and emulsification, while a generous handful of parmesan finishes the dish with creamy umami pull.

Use a thick-cut bacon if you can find it. Thin supermarket bacon disintegrates as it cooks, while thick bacon keeps its meaty character against the pasta. Six minutes for the peppers is the right window. They should still hold their shape and color, not collapse into mush.

Fresh parsley at the end is non-decorative. It cuts the richness and adds the bright green note that makes the dish read fresh, not heavy.

Kitchen Tips

• Slice the peppers thinly (¼ inch strips). Thick chunks need more cooking time than the recipe allows.
• Cook the bacon and onion together. The moisture from the onion keeps the bacon from burning while the bacon fat seasons the onion.
• Reserve a half cup of pasta water before draining. A splash loosens the sauce if it tightens up.
• Toss the pasta with the sauce first, then add parmesan, then butter. The order matters for the right creamy emulsion.

Variations

• Add a handful of frozen peas with the peppers for sweetness and color.
• Stir in a splash of cream at the end for a richer, almost-carbonara feel.
• Sub pancetta or guanciale for the bacon for a more authentic Italian profile.